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A pumpkin roll makes a simple and creamy, with moist
cake and cream cheese filling. With spices of
cinnamon, cloves, nutmeg and ginger....it is sure to
please.
Pumpkin and Cream Cheese
Roll Cake RecipeYou will need a 10-inch by 15-inch baking pan
and the ingredients listed at the right. Preheat oven
to 375° F (190° C).
Prepare
the cake: Line
the baking pan with wax paper, then grease and flour the
paper.
In a small bowl, mix
together the flour, baking powder, baking soda,
cinnamon, nutmeg, ginger, cloves and salt.
In a large bowl of an
electric mixer at medium speed, beat together the eggs
and sugar. Add the pumpkin and beat until well
combined. Reduce speed and stir in the spiced
flour mixture.
Spread the pumpkin spice batter evenly into the baking
pan. Sprinkle nuts (optional).
Bake 10 to 15 minutes, test
by pressing finger into cake to check for firm, but
moist, texture.
Sprinkle powdered sugar on a thin cotton kitchen towel
(helps prevent the cake from sticking to the towel).
Remove cake from oven and turn onto the powdered towel,
leaving the wax paper attached to the cake.
Slowly peel off the wax
paper and roll up the cake and towel together and allow
to cool on a rack.
Prepare the
filling: In a
medium mixing bowl, beat together the cream cheese,
powdered sugar, butter and vanilla extract.
Mixture should be smooth.
Slowly unroll the cake,
spread the filling mixture over the cake. Roll up
the cake, wrap tightly in plastic wrap.
Refrigerate at least 1 hour before serving.
Sprinkle with powdered sugar and serve.
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