Pumpkin Roll
INGREDIENTS
CAKE ROLL
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
FILLING
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1/3-1/2 cup crushed pineapple drained really well
INSTRUCTIONS
- In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and vanilla.
- Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended.
- Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle.
- Invert hot cake onto a flour sack dishtowel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely.
- While cake is cooling, prepare filling by beating all ingredients together till smooth.
- Unroll cake and spread filling to within ½" of the edges. Roll the cake up starting at the short side.
- Wrap pumpkin roll in plastic wrap and place in the refrigerator. Chill for at least two hours to blend flavors. It can also be frozen at this point.
- To serve, unwrap the pumpkin roll and sprinkle with powdered sugar. Slice in 1" slices.
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