Pumpkin Roll I

Serves: 3

Cierra Adams

1 January 1970

Based on User reviews:

54

Spice

38

Sweetness

49

Sourness

33

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

3

Eggs (beaten)

1 cup

White Sugar

1 tsp

Ground Cinnamon

2 cup

Pumpkin Puree

3 cup

All-Purpose Flour

1 tsp

Baking Soda

2 tbsps

Butter (softened)

230 g

Cream Cheese

1

Sugar (confectioners' for dusting)

1 tsp

Vanilla Extract

Directions:

1

Preheat oven to 375 degrees F (190 degrees C)

2

Butter or grease one 10x15 inch jelly roll pan

3

In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin

4

In a separate bowl, mix together flour and baking soda

5

Add to pumpkin mixture and blend until smooth

6

Evenly spread the mixture over the prepared jelly roll pan

7

Bake 15 to 25 minutes in the preheated oven

8

Remove from oven and allow to cool enough to handle

9

Remove cake from pan and place on tea towel (cotton, not terry cloth)

10

Roll up the cake by rolling a towel inside cake and place seam side down to cool

11

Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla

12

When cake is completely cooled, unroll and spread with cream cheese filling

13

Roll up again without towel

14

Wrap with plastic wrap and refrigerate until ready to serve

15

Sprinkle top with confectioners sugar and slice into 8-10 servings