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Sunday, July 31, 2016

pumpkin roll cake

Ingredients

  • Servings: 15
  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

Recipe

  • preheat oven to 375 degrees f (190 degrees c).
  • in a mixing bowl, beat eggs on high for 5 minutes. gradually beat in white sugar until thick and lemon-colored. add pumpkin and lemon juice.
  • in another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  • grease a 15x10x1 inch baking pan; line with waxed paper. grease and flour the paper. spread batter into pan; sprinkle with walnuts.
  • bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched.
  • immediately turn out a linen towel dusted with confectioners' sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
  • meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  • carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.

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