A savory, spiced pumpkin cake roll with sweet cream cheese filling is a holiday classic and pure delight with morning coffee.
Spiced Pumpkin Cake Roll
Ingredients
- 3 eggs, separated
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 ounces cream cheese
- 2 tablespoons butter, softened
- 1 cup confectioners sugar, plus extra for dusting
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Line a 15x10x1-inch baking pan with waxed paper or parchment paper. Grease the paper and set aside.
- In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk/pumpkin mixture.
- Combine the flour, baking soda, cinnamon and salt; gently fold into egg yolk/pumpkin mixture. Spread into prepared pan.
- Bake at 375°F for 12-15 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, confectioners sugar, and vanilla until smooth.
- Unroll cake; spread cream cheese filling evenly to within ½ inch of edges. Roll up again.
- Cover and freeze until firm.
- Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners sugar before serving.NOTES
Notes
Dust the cake with powdered sugar . . . or top with cream cheese frosting and crushed almonds for a more festive touch.
The cake can be frozen for up to 3 months, so you can make it well beforehand.
Serving size: 1 slice ♥ Calories: 246
NUTRITION
Calories: 246kcal | Carbohydrates: 32.3g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 6.9g | Cholesterol: 80mg | Sodium: 287mg | Potassium: 90mg | Fiber: 0.8g | Sugar: 23.7g | Calcium: 33mg | Iron: 1mg
Recipe DisclosurePhoto: vm2002.
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