Pumpkin Cake Roll With Cream Cheese Filling
Pumpkin cake rolls have been a popular dessert in the United States since the early 20th century.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Pumpkin Cake Roll With Cream Cheese Filling
Ingredients
Instructions
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Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
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In a large bowl, combine the pumpkin puree, granulated sugar, and eggs. Mix well.
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In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
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Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
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Pour the batter into the prepared jelly roll pan and spread it evenly.
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Bake for 12-15 minutes, or until the cake springs back when lightly touched.
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While the cake is baking, prepare the cream cheese filling. In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth.
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Once the cake is done baking, remove it from the oven and let it cool in the pan for 5 minutes.
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Dust a clean kitchen towel with powdered sugar.
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Carefully invert the cake onto the towel and remove the parchment paper.
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Starting at one of the short ends, roll the cake up with the towel.
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Let the cake cool completely in the rolled position.
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Unroll the cake and spread the cream cheese filling evenly over the surface.
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Gently roll the cake back up, without the towel, and place it on a serving platter.
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Dust the top of the cake with powdered sugar.
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Refrigerate for at least 1 hour before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 42g15%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
