Pumpkin Cream Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 cup cake flour (not self-rising)1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground ginger1/2 teaspoon salt6 large eggs, separated $1/3 cup granulated sugar1/3 cup (packed) light brown sugar2/3 cup canned pure pumpkin puree1 1/2 (8 oz.) packages cream cheese, at room temperature3/4 cup confectioners' sugar, plus more for dusting3 tablespoons unsalted butter, at room temperature1 tablespoon maple syrup1 teaspoon vanilla extract
Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMANDADWYERLUSE.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMANDADWYERLUSE.
Nutritional Info Amount Per Serving
- Calories: 3,088.1
- Total Fat: 164.5 g
- Cholesterol: 1,523.9 mg
- Sodium: 2,657.6 mg
- Total Carbs: 363.4 g
- Dietary Fiber: 8.7 g
- Protein: 75.3 g
Member Reviews