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Harvest Pumpkin Cake Roll
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Description
So if you’re tired of the same old story, turn some pages. I’ll be here when you are ready … to (pumpkin) roll with the changes.
Ingredients
- 3 whole Large Eggs
- 7-½ ounces, weight Canned Pumpkin
- ¾ cups Granulated White Sugar
- 1 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 Tablespoon Cinnamon
- ½ teaspoons Nutmeg
- _____
- FOR THE FILLING:
- 12 ounces, fluid Softened Cream Cheese
- 1 cup Powdered Sugar, Plus 2 Tablespoons For Dusting
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Butter
Preparation
Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper.
In a mixing bowl, beat together the eggs and pumpkin (use half of a 15 oz. can). Gradually add the dry ingredients and mix very well. Pour the batter in the pan and spread evenly using a spatula.
Bake for 12 to 15 minutes. Gently turn the cake over and ease out onto a CLEAN flour sack-type towel. Throw away the parchment paper and carefully roll the cake from the short end. Let cool for about 25 minutes. (If it is left too long rolled up, it will be hard to unroll it without cracking.)
While the cake is cooling, beat together the filling ingredients. When the cake is cool, unroll, spread gently with the filling all the way to the edges, re-roll and place on a serving platter. Sprinkle 2 tablespoons of powdered sugar over the top.
Serve with ice cream or whipped cream.
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