Ingredients:
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1 (11 oz.) pkg. frozen butternut squash, thawed and drained
1 1/2 tsp. vanilla extract, divided
1 c. confectioners' sugar, plus extra for sprinkling
1 (8 oz.) pkg. cream cheese, softened
1/4 c. (1/2 stick) butter, softened
Directions:
Preheat oven to 375 degrees. Coat a rimmed 10x15 inch baking sheet with cooking spray.
In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside.
In a large bowl, with an electric beater on high speed, beat eggs 4 to 5 minutes, until fluffy. Beat in granulated sugar, squash, and 1 teaspoon vanilla. Fold flour mixture into squash mixture until well blended, then pour batter onto prepared baking sheet.
Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioners' sugar. While cake is still hot, roll it up in towel jelly-roll style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
In a small bowl, with an electric beater on medium speed, beat 1 cup confectioners' sugar, cream cheese, butter, and remaining 1/2 teaspoon vanilla until creamy. Spread over top of cake then roll it up again. Chill at least 2 hours. When ready to serve, sprinkle roll with confectioners' sugar then cut into 1/2-inch slices.
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