Ingredients:
3-4 Tbsp. powdered sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs (at room temperature)
1 c. (granulated sugar)
2/3 c. canned pumpkin
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
More powdered sugar for garnish, if desired
Directions:
For cake: preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 Tbsp. powdered sugar.
Combine the flour, baking powder, baking soda, spices and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling: beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.
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