Wednesday, November 6, 2013

Tasty Tuesday: Pumpkin Roll

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


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.

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