PUMPKIN ROLL CAKE
Steps:
- For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
- In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
- In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
- Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
- For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
- Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
WALNUT PUMPKIN CAKE ROLL
This is one of my family's favorite dessert recipes, especially for holiday gatherings. -Mary Gecha, Center Rutland, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
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PUMPKIN CAKE ROLL - BETTER HOMES & GARDENS
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- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
- Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.
- Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.
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