Friday, October 30, 2015

Melissa’s Pumpkin Roll

Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin
Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar

Preheat oven to 375 degrees.
Put eggs in a medium bowl. Add sugar slowly and mix well.
Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
Pour batter into the pan and cook for 15 minutes.
Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
Cover and chill until serving.

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