I’ve made this cake several times, and it never fails to impress. Recently I used a sugar pumpkin and made fresh pumpkin puree. Fresh puree makes this desert even better, and it’s not difficult to make. However, it takes time. You’ll probably want to make the puree a day or two before.
My previous post was about making the puree. You can follow those directions if you want to try it, … or you can do this …
Pumpkin Cake Roll
Write a review
- 1 cup flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 eggs (at room temperature)
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 cup chopped walnuts (optional)
- powdered sugar
- 8 ounces cream cheese (softened)
- ½ cup butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 375 degrees.
- Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.
- Sprinkle powdered sugar on a thin cotton kitchen towel.
- Combine flour, baking soda, baking powder, cloves, cinnamon, and salt.
- Beat the eggs and sugar.
- Add pumpkin and continue to beat for one minute.
- Stir in flour mixture.
- Spread evenly in prepared pan.
- Sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.)
- Bake at 375 degrees for 15 minutes.
- Immediately loosen the edges of the cake with a knife, and turn it out onto the prepared towel.
- Carefully remove the parchment.
- Starting at a narrow end, roll the cake and towel up together.
- Cool completely on a wire rack.
- FILLING DIRECTIONS
- When the cake has cooled, beat the filling ingredients together.
- Carefully unroll the cake, and spread the filling on it.
- Roll it back up, and wrap in plastic.
- Refrigerate at least 3 hours.
White Apron Blog http://whiteapronblog.com/