Recipe

Pumpkin Cake Roll With Cream Cheese Filling Recipe

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Ingredients

Directions

Step #1 Line a 15-in.
Step #2 x 10-in.
Step #3 x 1-in.
Step #4 baking pan with waxed paper; grease the paper & set aside.
Step #5 In a large mixing bowl, beat egg yolks on high speed until thick & lemon-colored.
Step #6 Gradually add 1/2 c sugar & pumpkin, beating on high until sugar is almost dissolved.
Step #7 In a small mixing bowl, beat egg whites until soft peaks form.
Step #8 Gradually add in the remaining sugar, beating until stiff peaks form.
Step #9 Fold into egg yolk mixture.
Step #10 Combine the flour, baking soda, cinnamon & salt; carefully fold into pumpkin mixture.
Step #11 Spread into prepared pan.
Step #12 Bake at 375° for 12-15 mins or until cake springs back when lightly touched.
Step #13 Cool for 5 mins.
Step #14 Turn cake onto a kitchen towel dusted with confectioners’ sugar.
Step #15 Gently peel off waxed paper.
Step #16 Roll up cake in the towel jelly-roll style, starting with a short side.
Step #17 Cool completely on a wire rack.
Step #18 In a mixing bowl, butter, mix cream cheese, confectioners' sugar & vanilla; beat until smooth.
Step #19 Unroll cake; spread filling evenly to within 1/2 inches of edges.
Step #20 Roll up again.
Step #21 Cover up & freeze until firm.
Step #22 May be frozen for up to 3 months.
Step #23 Remove from the freezer 15 mins before cutting.
Step #24 Dust with confectioners’ sugar if desired.
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