Pumpkin Cake Roll Recipe

September 18,
2016 admin
Dessert
0

MAKES:
10 servings

Ingredients

3 large eggs,
separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose
flour

1 teaspoon baking soda

1/2 teaspoon ground
cinnamon

1/8 teaspoon salt

FILLING:

8 ounces cream cheese,
softened

2 tablespoons butter,
softened

1 cup confectioners’
sugar

3/4 teaspoon vanilla
extract

Additional confectioners’
sugar, optional

Directions

Line a 15x10x1-in. baking pan
with waxed paper; grease the paper and set aside. In
a large bowl, beat egg yolks on high speed until
thick and lemon-colored. Gradually add 1/2 cup sugar
and pumpkin, beating on high until sugar is almost
dissolved.

In a small bowl, beat egg
whites until soft peaks form. Gradually add remaining
sugar, beating until stiff peaks form. Fold into egg
yolk mixture. Combine the flour, baking soda,
cinnamon and salt; gently fold into pumpkin mixture.
Spread into prepared pan.

Bake at 375° for 12-15 minutes
or until cake springs back when lightly touched. Cool
for 5 minutes. Turn cake onto a kitchen towel dusted
with confectioners’ sugar. Gently peel off waxed
paper. Roll up cake in the towel jelly-roll style,
starting with a short side. Cool completely on a wire
rack.

In a small bowl, beat the cream
cheese, butter, confectioners’ sugar and vanilla
until smooth. Unroll cake; spread filling evenly to
within 1/2 in. of edges. Roll up again. Cover and
freeze until firm. May be frozen for up to 3 months.
Remove from the freezer 15 minutes before cutting.
Dust with confectioners’ sugar if desired.
Yield: 10
servings.

Nutritional Facts

1 slice: 285 calories, 12g fat (7g saturated
fat), 94mg cholesterol, 261mg sodium, 41g
carbohydrate (32g sugars, 1g fiber), 5g protein .

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