Pumpkin Cake Roll
This is one of my favorite desserts. A soft pumpkin cake, lightly spiced, rolled around a cream cheese filling. Not just tasty, it’s pretty, too.
I have several variations of this recipe and decided to make the “simple” one last night. It mixes up in no time and rolls up easily. I like the combination of spices, too. It also freezes well. You can make a couple of them and pop them in the freezer, so you always have dessert when needed. This recipe makes one cake, but can easily be doubled. These make nice gifts, too.
It is baked in a small jelly roll pan, the 10×15-inch size. Don’t freak out when you put the batter in the pan. It will fill it right up to the top. The cake doesn’t rise much, so it works.
Pumpkin Cake Roll
3 Eggs
1 cup Sugar
2/3 cup Pumpkin puree
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Filling:
8 ounces Cream cheese — softened
4 tablespoons Butter
1 cup Powdered sugar
1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Peel off the wax paper. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour before serving. A serrated knife works best for slicing. Keep leftover cake refrigerated. This pumpkin roll freezes well. Serves 6-8.
