Pumpkin cheese roll
Pumpkin cheese roll recipe in the cake category
Recipe ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup mashed pumpkin, canned or fresh
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped walnuts
- Confectioners sugar
- Cheese filling:
- 6 ounces cream cheese, room temperature
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons, 1/2 stick, unsalted butter or margarine, room temperature
Recipe method:
- Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
- Line with parchment or wax paper. Grease the paper.
- If using wax paper, flour paper, shaking out the excess. Set aside.
- In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes.
- Mix in pumpkin and lemon juice.
- In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt.
- Fold into pumpkin mixture.
- Pour into prepared pan. Smooth top evenly.
- Sprinkle nuts over top.
- Bake at 375 degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake begins to pull away from sides of the pan.
- While cake is baking, place a clean dish towel on counter.
- Sprinkle confectioners sugar through a strainer onto towel.
- Remove cake from oven and immediately turn it upside down onto towel.
- Remove cake pan and paper.
- Beginning at narrow end of cake, roll towel and cake together.
- Set aside seam side down to cool.
- Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla extract.
- When cake is cool, unroll and remove towel.
- Spread cheese filling over the top. Roll again.
- The nuts will be on the outside of the cake
- Refrigerate for several hours.
Tags: pumpkin, cheese, roll, recipe, cake, recipes, cooking