Recipe

Pumpkin Roll Made With Self Rising Flour Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 1 year, 1 month ago Okay, I was the last to jump on board with pumpkin roll. Only because I love my pumpkin cake. But, I have tried over 12 different recipes. And most are all the same recipe. I have done alot research. There is not many variations. All have few ... More Prep:20m Cook:15m Servings:15	Recipediva
	pumpkinroll

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Ingredients

CAKE:

1 1/2 cups self rising flour

1 cup white sugar

1 cup brown sugar

1 teaspoon nutmeg, ( I added more and I use fresh a big difference)

2 teaspoons ground cinnamon ( I used 1 teaspoon)

2 teaspoons pumpkin pie spice ( I used 1 1/2)

6 eggs

1 1/3 cups canned pumplin puree, no pie filling(I used 1 1/2 cups)

Optional: chopped pecans or walnuts to top the cake before you bake it.

PERFECT FILLING: (cause of the taste and exact amount needed for 2 cakes)

1/2 cup butter, softened

2 (8 ounces) packages of cream cheese, softened

2 cups confectioners' sugar (or little more to make it more fluffier)

Directions

Preheat oven to 350 (175 C)

Grease and flour 10 x 15 inch pan.

Beat eggs and sugars together. Mix until thick and creamy 6 minutes or more.

Add spices when thick and mix

Add pumpkin as it mixes.

Slowly add flour.

Pour batter into prepared pans Distribute evenly (top with nuts at this point if you wish)

Bake for 15 minutes, or until tested with a toothpick comes out clean.

Immediately turn cake out onto a damp cotton towel. Sprinkled with alot of confectioners sugar and sprinkle on top before you roll. Roll into towel from 10" side and let cool at least 20 minutes.

Cool cake roll, seam side down, on wire rack until completely cool, about 20 minutes to 1 hour.

Gently unroll to fill.

Make the Perfect Filling, by creaming the butter and cream cheese until light and fluffy. Beat in the confectioners sugar, mixing until smooth and fill cake.

I then roll it in plastic wrap and foil and freeze. I make this up to a month ahead of using it. I usually use this for thanksgiving and make it in October.

Before serving sprinkle with confectioners sugar.

You can splurge and serve with vanilla bean ice cream and caramel topping. I like it plain. Enjoy all.

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