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Pumpkin Cake Roll

by | Oct 24, 2017 | CSA Member Updates, Recipes

Don’t be intimidated–cake rolls are fun to make and are easily assembled. Many families serve this on Thanksgiving, but why wait that long? If you haven’t made one before, practice on your family right now. Found on the Taste of Home website, this recipe was originally published as Pumpkin Cake Roll in “Quick Cooking”, September/October 2005, p.48.
Prep time: 30 minutes
Bake time: 12-15 minutes
Servings: 10
Ingredients:
3 large Eggs, separated
1 cup Sugar, divided
2/3 cup Pumpkin puree
3/4 cup All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/8 teaspoon Salt
Filling:
8 ounces Cream cheese, softened
2 Tablespoons Butter, softened
1 cup Confectioners’ sugar
3/4 teaspoon Vanilla extract
Additional Confectioners’ sugar, optional
Directions:
1. Line a 15 x 10 x 1-inch baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin puree, beating on high until sugar is almost dissolved.
3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.
4. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
5. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
6. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
7. In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.
8. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again. Cover and freeze until firm.
9. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

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