Wednesday, November 18, 2015

Classic Pumpkin Roll

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking soda
1/4 cup cinnamon
2 cups finely chopped, toasted walnuts.
8 oz package cream cheese, softened
1 tablespoon butter
3/4 cup powdered sugar
3/4 teaspoon vanilla extract

  • Preheat oven to °350
  • Grease a 15-1/2″ x 10-1/2 ” line bottom with parchment paper leaving an overhand on both sides. Lightly grease the parchment paper.
  • In a mixing bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda, and cinnamon.
  • Spread the batter into the prepared pan. 
  • Sprinkle with 1-1/2 cups walnuts.
  • Bake until the cake is puffed and a wooden pick inserted in the center comes out clean. (usually about 10-15 minutes)Remove from oven and let sit for about 5 minutes.
  • Sprinkle the remaining walnuts on top.
  • Place a clean kitchen towel directly on top, then a baking sheet on top of that. 
  • Invert the cake, then remove the pan and parchment paper.
  • Starting from the long side, gently roll up the cake with the towel.
  • Place seam-side down on a wire rack and let cool completely, about 30 minutes.
  • While the cake is cooling use an electric mixer to beat the cream cheese and butter until combined.
  • Stir in powdered sugar and vanilla, and beat until light and fluffy.
  • Carefully unroll the cake, (make sure you leave it on the towel)
  • Spread with the cream cheese mixture.
  • Re-roll into a log and transfer to a serving platter.
Keep refrigerated.

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