Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 cup powder sugar (to sprinkle on towel)3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves3 large eggs1 cup granulated sugar2/3 cup pumpkin1 package (8 oz) cream cheese, at room temperature1 cup powdered sugar, sifted6 tablespoons butter, softened1 teaspoon vanilla extractPowdered sugar (for decoration)
For Cake: Preheat oven to 375 degrees F. Grease 15 X 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, and cloves in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling: Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Recipe submitted by SparkPeople user LBR1985.
Combine flour, baking powder, baking soda, cinnamon, and cloves in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling: Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Recipe submitted by SparkPeople user LBR1985.
Nutritional Info Amount Per Serving
- Calories: 328.5
- Total Fat: 16.4 g
- Cholesterol: 107.0 mg
- Sodium: 223.5 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.7 g