Pumpkin Roll

AuthorBoost-Kitchen
00DifficultyBeginner

Easy - Promise! No rolling it in a towel.

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Yields10 Servings
Prep Time5 minsCook Time13 minsTotal Time18 mins

Cake
 3 Large Eggs
 1 cup Sugar
 ¾ cup All-Purpose Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Ground Cinnamon
 ½ tsp Ground Cloves
 ¼ tsp Salt
Filling
 8 oz Cream Cheese (softened)
 1 cup Powdered Sugar
 6 tbsp Butter (softened)
 1 tsp Vanilla extract

1

Preheat the oven to 375*F.
Prepare a cookie sheet (that has edges, like a jelly roll pan) by covering the bottom with a sheet of baking paper. Spray the paper & up the edges of the pan with non-stick cooking spray.

For the Cake:
2

Mix the first 3 items in a mixer. Then add the rest of the 'cake' ingredients and mix well, scraping the sides & bottom afterwards. Pour this mixture into the prepared pan, over the baking paper. You don't have to spread it to the edges, just make sure there are no thin spots.
Sprinkle walnut - if wanted.

Bake for 13-15 minutes.
3

or until the center of the cake springs back & looks finished all across. Cool the pan on a rack, or carefully remove the cake while still on the baking paper to cool on a cooling rack.

For the Filling:
4

Beat the softened cream cheese, powdered sugar, butter and vanilla extract... until smooth. (If it does not seem smooth, let these ingredients room temper a bit longer.) Spread this across the cooled cake. Then carefully roll the cake with the filling, while peeling back the baking paper to remove it.
Sprinkle powdered sugar across the top before slicing, for garnish. You can even sprinkle with powdered sugar as plating each slice.

5

To cut into slices & trim the edges without squishing all of the filling out -- use floss! Slide the string floss under the cake, where you'd like to slice & cross it over the top & pull. This slices effortlessly & neatly. You may want to trim the edges like this to remove any undesired crust areas.

Category

Ingredients

Cake
 3 Large Eggs
 1 cup Sugar
 ¾ cup All-Purpose Flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Ground Cinnamon
 ½ tsp Ground Cloves
 ¼ tsp Salt
Filling
 8 oz Cream Cheese (softened)
 1 cup Powdered Sugar
 6 tbsp Butter (softened)
 1 tsp Vanilla extract

Directions

1

Preheat the oven to 375*F.
Prepare a cookie sheet (that has edges, like a jelly roll pan) by covering the bottom with a sheet of baking paper. Spray the paper & up the edges of the pan with non-stick cooking spray.

For the Cake:
2

Mix the first 3 items in a mixer. Then add the rest of the 'cake' ingredients and mix well, scraping the sides & bottom afterwards. Pour this mixture into the prepared pan, over the baking paper. You don't have to spread it to the edges, just make sure there are no thin spots.
Sprinkle walnut - if wanted.

Bake for 13-15 minutes.
3

or until the center of the cake springs back & looks finished all across. Cool the pan on a rack, or carefully remove the cake while still on the baking paper to cool on a cooling rack.

For the Filling:
4

Beat the softened cream cheese, powdered sugar, butter and vanilla extract... until smooth. (If it does not seem smooth, let these ingredients room temper a bit longer.) Spread this across the cooled cake. Then carefully roll the cake with the filling, while peeling back the baking paper to remove it.
Sprinkle powdered sugar across the top before slicing, for garnish. You can even sprinkle with powdered sugar as plating each slice.

5

To cut into slices & trim the edges without squishing all of the filling out -- use floss! Slide the string floss under the cake, where you'd like to slice & cross it over the top & pull. This slices effortlessly & neatly. You may want to trim the edges like this to remove any undesired crust areas.

Pumpkin Roll

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