Copyright 2011 LtDan'sKitchen blogs |
Pumpkin Roll - Adapted*
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
3 extra large eggs, room temperature
1 cup granulated white sugar
1/2 tsp pure vanilla extract
2/3 cup pumpkin puree
Filling:
8 oz cream cheese, room temperature
2 tbsp unsalted butter, room temperature
1 cup confectioners' sugar
1/2 tsp vanilla extract
1/2 cup chopped walnuts or pecans
1. Preheat oven to 375°F and grease 15 x 10 baking pan, line with
parchment paper, and then butter and flour the parchment paper.
2. In a large bowl, sift the flour, baking powder, baking soda, cinnamon,
allspice, and salt.
3. Place the eggs with the sugar and beat on high speed until thick and
fluffy. Beat in the vanilla extract and pumpkin puree. Gently fold in
the sifted flour mixture.
4. Pour the batter into the prepared pan, evenly spreading the cake
batter with an offset spatula or knife. Bake for about 13 - 15 minutes or
until a toothpick inserted in the center comes out clean and the cake,
when lightly pressed, springs back.
5. Cool the cake in the pan for 5 minutes before inverting the roll onto a
5. Cool the cake in the pan for 5 minutes before inverting the roll onto a
clean dish towel that has been sprinkled with confectioners' sugar.
Carefully remove the parchment paper, sprinkle lightly with
confectioners sugar, and roll up the pumpkin roll, with the towel. Place
on a wire rack to cool.
6. While the cake is cooling, beat the cream cheese, butter, and vanilla
extract until light and fluffy. Add the sugar and beat until smooth. Then
7. To assemble, unroll the cake and spread with the filling, and reroll.
Transfer to a serving platter and cover and chill in the refrigerator for a
few hours or overnight.
Copyright 2011 LtDan'sKitchen blogs |
*Joy of Baking: Pumpkin Roll recipe
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