PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
CAKE
1⁄4
cup powdered sugar (to sprinkle on towel)
3⁄4
cup all-purpose flour
1⁄2
teaspoon baking powder
1⁄2
teaspoon baking soda
1⁄2
teaspoon ground cinnamon
1⁄2
teaspoon ground cloves
1⁄4
teaspoon salt
3
large eggs
1
cup granulated sugar
2⁄3
cup Libby's canned pumpkin
gel food coloring, black
1
cup walnuts (optional)
FILLING
1
(8 ounce) package cream cheese
1
cup powdered sugar
6
tablespoons butter or 6 tablespoons margarine
1
teaspoon vanilla extract
1⁄4
cup powdered sugar (optional)
DIRECTIONS
PREHEAT oven to 375°F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper.
Grease and flour paper.
Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
Sprinkle with nuts (if desired).
BAKE for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool on wire rack.
BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired. |
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