Pumpkin Roll
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Vanilla Extract3 large
Egg1 cup
Granulated Sugar2 cup
Pumpkin (canned)1 tsp
Lemon Juice3 cup
All-Purpose Flour1 tsp
Ground Ginger1 tsp
Salt1 tsp
Baking Powder2 tsps
Ground Cinnamon1 cup
Pecan (finely chopped)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan
4
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth
5
Sift together the flour, ginger, salt, baking powder and cinnamon
6
Add the sifted ingredients to the egg mixture and blend until fully combined
7
Spread the batter in the jellyroll pan
8
Sprinkle the dough with the chopped pecans
9
Bake until a cake tester inserted in the center comes out clean, 14 minutes
10
Let the cake cool in the pan for 5 minutes
11
Invert the cake onto a wire rack
12
Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake
13
Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes
14
With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth
15
Carefully unroll the cooled cake and spread the mixture on top of the cake
16
Gently re-roll the cake up and refrigerate it until you're ready to slice and serve
17
Dust with confectioners' sugar just before serving