Pumpkin Roll
Serves 10
Cake
2/3 cups pumpkin puree
1 cups sugar
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
3/4 cups flour
Filling
1- 8oz pkg cream cheese
1 cup powdered sugar
6 Tablespoons butter
1 teaspoon vanilla
powdered sugar
Preheat oven to 375. Use a jelly-roll pan; line with parchment paper. Grease and flour parchment paper.
Use a thin cotton kitchen towel and sprinkle with powdered sugar, set aside.
In a large mixing bowl beat eggs and sugar until thick. Beat in pumpkin. Mix in all remaining cake ingredients. Mix well. Spread evenly over prepared parchment paper.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen edges if touching. Let cool 5 minutes.
Turn cake onto prepared towel. Peel off parchment paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.
Beat together all of the filling ingredients. Beat until smooth about 3 minutes. Carefully unroll cake and remove towel.
Evenly spread the fillling over cake.
Reroll cake. Sprinkle plastic wrap with powdered sugar and place cake on it.
Wrap cake up in plastic wrap and refrigerate at least in hour. Slice and sprinkle with powdered sugar before serving.
These are delicious fall desserts!! I usually make 2 and freeze one for unexpected company. If you double use 2 1/2 cups of the batter per cake and 1 1/2 cups of filling per roll.
