Skip to main content

Pumpkin Cake Roll


It's that time of year when we start seeing all kinds of recipes using pumpkin. I admit though, I love pumpkin and could eat it no matter what time of year it was.


Daughter Joye, found a recipe for a pumpkin cake roll and treated us to this delicious dessert the other night. She stores it in the freezer and I do like the taste of it slightly frozen. 

It was so delicious that I just had to share the recipe with you.  If you decide to make it, let me know how you like it. 


Ingredients

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional

Directions


  • 1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  • 2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  • 3. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • 4. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Comments

Popular posts from this blog

Petunias and Hot Summer Weather

It's been two years since I have updated my blog. I had gotten busy with my Etsy shop which took a lot of my time. Just lately, I started missing writing on my blog. So, here I am with my first post in two years! 
 I was looking back at my early summer pictures and was surprised at how much my petunias have grown. the above picture was taken in early June. 

Here it is late August and they have grown so much. They've needed a lot of water and tender loving care during our very hot summer weather (over 100 degrees most days). 

A few times, I thought they might not make it. Glad they did, as I love looking out my window at their beauty.

Hello September!

Hard to believe that we are leaving summer behind already. But, welcome September! Inching ever closer to my favorite season of the year.



September days are here With summer's best of weather And, autumn's best of cheer
Helen Hunt Jackson