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Pumpkin Roll cake


  • 3 Eggs
  • 1 Cup Sugar
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 2/3 Cup Libby’s Packed Pumpkin
  • 2/3 Cup Flour
  • 1/2 Tsp Cinnamon

  1. Firstly, Preheat oven to 350. Cover a jelly roll pan with wax paper and lightly cover with cooking spray.  Beat eggs, sugar, and pumpkin.  
  2. Add dry ingredients and mix well.  Pour batter into pan and spread to sides.  
  3. Bake until slightly browned for  ten to fifteen minutes or .  Lay a tea towel out flat and sprinkle generously with powdered sugar. Flip the pan onto the towel directly out of the oven. 
  4.  Carefully remove wax paper and roll into the towel, lengthwise. Cool in the refrigerator for 1 to 2 hours. 
  5.  Unroll and fill with pumpkin roll filling below, then re-roll and chill for  60 minutes.  When firm, slice into desired thickness.

Pumpkin Roll Filling:

  • 8 Ounce Cream Cheese
  • 1 Cup Powdered Sugar
  • 2 Tbsp Butter or Margarine
  • 1 Tsp Vanilla

Mix cream cheese, butter, and vanilla until nice and creamy, then add powdered sugar and beat well.

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