Pumpkin Roulades
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3
Eggs4 tbsps
Sugar1 tsp
Baking Soda2 tsps
Ground Cinnamon3 cup
All-Purpose Flour230 g
Cream Cheese (softened)2 tbsps
Butter1 tsp
VanillaDirections:
1
Preheat the oven to 375 degrees F
2
Beat the eggs and sugar for 5 minutes, until doubled in volume
3
Combine the dry ingredients in a separate bowl
4
Fold the pumpkin puree into the egg mixture
5
Fold in the flour, and mix until evenly blended
6
Pour into greased and floured baking sheet
7
Bake for 15 minutes
8
Cool
9
Cream cheese filling: Blend together all ingredients
10
Sprinkle the top of the cake with sugar
11
Flip the cake over and spread the filling on the cake
12
Roll up into a cylinder
13
Refrigerate and slice to order
14
Preheat the oven to 350 degrees F
15
Cut the pumpkin in 1/2 and clean out the seeds
16
Place 1 tablespoon of butter and 2 tablespoons of sugar in each half
17
Place in a shallow baking dish with an 1/8-inch of water in the pan
18
Cover with foil
19
Bake for about 1 hour, or until tender
20
Remove from the oven and cool
21
Remove the skin and puree
22
Yield: about 8 cups