Thursday, October 7, 2010

Pumpkin Cake Roll.

photo credit: taste of home

Pumpkin Cake Roll from Brittany:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
dash of cloves
1/2 tsp. salt
1/2 cup nuts (optional)

Beat eggs on high speed for 5 minutes. Beat in sugar, stir in pumpkin and lemon. Mix dry ingredients separately and add to wet ingredients. Pour in 15x14x1 inch pan lined with parchment paper. Sprinkle with nuts. Bake at 375 for 15 minutes. Remove from pan immediately and flip onto dish towel sprinkled with powdered sugar. Peel off parchment paper and roll up in dish towel. Cool completely. (Can refrigerate if you're in a hurry). Unroll and spread with cream cheese frosting. Roll back up and slice. Can be frozen for later use.

Cream Cheese Frosting:

1 cup powdered sugar
6 oz. cream cheese - room temperature
1 stick butter, softened
1/2 tsp. vanilla
1/2 tsp. cinnamon

Whip cream cheese until smooth. Add butter and beat. Slowly add powdered sugar, then stir in vanilla and cinnamon. Beat to desired consistency.

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