![dessert1](-/media/images/united-states/widen/recipes/dessert1.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Pumpkin Cake Roll
Pumpkin Cake Roll
KEEP SCREEN ON
Yield: Makes 8 to 10 servings
Ingredients
Ingredients
3 eggs1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup coarsely chopped nuts
Powdered sugar
Ingredients
Filling:
1 (8 ounces) package cream cheese
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
Preparation Method
- Preheat Wolf oven on BAKE at 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 in Sub-Zero refrigerator at least 1 hour.
- Slice before serving. Store in refrigerator. Can be frozen.