How to make Pumpkin Cake Roll

Pumpkin Cake Roll
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Details

Diet:
Other
Nationality:
Others
Occasion:
Thanksgiving
Preparation time:
Secret of family:
No
Preparation type:
Oven
Best time:
  • Dinner
    		•
    Inserted:
    Servings: Up to 10 people

    Ingredients

    • self rising flour (3/4 cup)
    • cinnamon (1/2 tsp)
    • salt (1/4 tsp)
    • eggs (3 large)
    • sugar, granulated (1 cup)
    • pumpkin (can) (2/3 cup)
    • walnut coarsely chopped (1 cup)
    • cream cheese - nonfat (8 ounces)
    • sugar confectioners (2 1/2 cups)
    • butter (6 tbsps)
    • vanilla (1 tsp)

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    Preparation mode

    Preheat oven to 375oF  - Grease  15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

    Combine flour, cinnamon and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin.  Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts.

    Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Immediately loosen  and turn  cake onto prepared towel. Carefully peel off paper.  Roll up cake and towel, starting with narrow end.  Cool in wire rack.

    Beat  cream cheese, 1 cup powered sugar, butter and vanilla in small mixer bowl until smooth.  Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Roll cake. Wrap in plastic wrap and refrigerate at least one hour.

    Sprinkle with powdered  sugar  before serving.


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