Tasty Tuesday: Pumpkin Roll

A slice of pumpkin roll & a cup of coffee? Yes, please!

(photo source)

The Ingredients:

Cake:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 tsp ginger
• 1/2 tsp nutmeg
• 2 tsp cinnamon
• 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt

Cream Cheese Filling:

• 1 cup powdered sugar
• 6 oz cream cheese, softened
• 3 tbsp butter
• 1/2 tsp vanilla
• scant 1 tbsp pure maple syrup

The Directions:

Preheat oven to 350 degrees. Spray a jelly roll baking pan (a baking pan that has sides at least 1-in high) with cooking spray. Line with wax paper & spray again, including the sides. Set aside.

Beat eggs on high speed for 5 minutes until frothy. Add sugar & mix until combined. Stir in pumpkin, spices, flour, baking powder & salt. Spread batter in prepared jelly roll pan & smooth as much as possible. Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.

While cake is baking, generously sprinkle a clean kitchen towel with powdered sugar. Make the cream cheese filling by beating powdered sugar, cream cheese, butter, vanilla & maple syrup together.

Remove cake from oven & turn out onto sprinkled towel. Peel off the wax paper, then roll cake & towel up together to cool for 30 minutes (should be mostly cool, but not cold).

Once cake is cool, unroll & spread with filling. Re-roll cake & sprinkle with powdered sugar. Wrap in plastic wrap & chill until ready to serve.