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Pumpkin and Cream Cheese Roll-up
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Carme Engel
| Cake | |
| ¾ cup | sifted all-purpose flour |
| 1 teaspoon | baking powder |
| 2 teaspoons | ground cinnamon |
| 1 teaspoon | pumpkin pie spice |
| ½ teaspoon | ground nutmeg |
| ½ teaspoon | salt |
| 3 | eggs, slightly beaten |
| 1 cup | sugar |
| 2/3 cup | canned pumpkin |
| 1 cup | chopped walnuts |
| Cream Cheese Filling | |
| 1 cup | sifted confectioners' sugar |
| 1 8-ounce package | softened cream cheese |
| 3 tablespoon | butter |
| 1 teaspoon | vanilla |
| Cake | |
Preheat oven to moderate (375?F). Grease a 15x10x1-inch jelly-roll pan. Line with wax paper, grease and flour the wax paper.
Cake
Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
Bake at 375?F for 15 minutes or until center springs back when lightly touched with fingertip.
Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners' sugar. Peel off wax paper. Trim ¼-inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.
Cream Cheese Filling: Beat together confectioners' sugar, cream cheese, butter and vanilla until smooth.
Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.
Makes 10 servings.
Submitted by Carme Engel.
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