Tuesday, November 30, 2010

Pumpkin Cake Roll


I have never made a rolled cake before and I was a little nervous that it would break but it was so easy and was a big hit!! This is a delicious recipe, Enjoy!!

Pumpkin Cake Roll Ingredients
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped walnuts
powdered sugar

1 (8 ounce) package of cream cheese
4 Tbls butter
1 cup powdered sugar
1/2 tsp vanilla

Preheat oven 375ºF
Grease and waxed paper-line 15x10-inch jelly roll pan; set aside.
In large mixing bowl, beat eggs at high speed for 5 minutes. Gradually add sugar. Reduce speed to medium; add pumpkin and lemon juice. Stir dry ingredients together and fold into pumpkin mixture. Spread evenly into prepared pan. Sprinkle with nuts on top. Bake 15 to 16 minutes, or until cake is firm in center. Remove from oven. Cool 5 minutes. Cut around edge of pan. Place clean dish towel liberally coated with powdered sugar on large flat surface. Turn cake with nuts side down onto towel. Remove waxed paper. From 10-inch side, quickly roll cake up in towel. Cover with another clean dish towel. Set aside to cool completely..

To make filling: In mixing bowl beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel!). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Store in refrigerator.

Serves 10 to 12

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