Favorite Pumpkin Cake Roll Recipe Favorite Pumpkin Cake Roll Recipe photo by Taste of Home Favorite Pumpkin Cake Roll Recipe Read Reviews (58) Publisher Photo This pumpkin cake roll is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time. —Erica Berchtold, Freeport, Illinois Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter > Add to Recipe Box Print Email a Friend TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing MAKES: 10 servings 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 McCormick® Pure Vanilla Extract Additional confectioners sugar, optional Savings in tacoma, WA 98401 Change Zip My Savings Add to Grocery List Nutritional Facts 1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein. Directions 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. 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. 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. 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. Yield: 10 servings. Read more: tasteofhome/recipes/favorite-pumpkin-cake-roll#ixzz3GMfmJJpv
Posted on: Fri, 17 Oct 2014 02:18:23 +0000
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