Saturday, May 21, 2011

Pumpkin Roll

Hello my loyal followers! (well i hope theres more than one :p ) Today's recipe comes from my mom. It's pretty delish and, tho technically out of season, good at any time of the year. 

It can be a little complicated, but if you roll it as soon as its out of the oven it comes out great!

Good luck and enjoy!


Pumpkin Roll
3/4 cup flour
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
2/3 cups pure pumpkin
1 cup walnuts chopped (optional)
 
Preheat oven to 375 deg.  Put wax paper on a cookie sheet or jelly roll pan and grease with spray shortening or butter.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts (if desired).
 
Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle cake with powdered sugar when it comes out of the oven and put a towel on top of cake.  Turn cake over onto towel and remove wax paper or parchment paper.  Roll cake with towel and let it sit on a wire rack to cool.
 
Filling
8 oz. cream cheese softened
1 Cup powdered sugar
6 Tablespoons of butter softened
1 tsp vanilla extract
 
Beat cream cheese, and butter until smooth, gradually add powdered sugar and vanilla extract.  Mix in bowl until smooth.  Add a little milk if the mixture is not creamy enough.  Carefully unroll cake and remove towel.  Spread cream cheese mixture evenly over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  
 
One 15 oz can of pumpkin makes 2 rolls. It is much easier to make two batches rather than judging how much to put on each pan.

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