Pumpkin Roll

• Serves: 2 rolls, 12-14 each

• Source

• Contributor: Kate

Note

Ingredients

Roll

• 8 eggs, separated
• 2 3/4 cup sugar
• 15oz canned pumpkin
• 2 cups flour
• 3 teaspoons baking soda
• 1.5 teaspoons cinnamon
• .5 teaspoons nutmeg
• dash ground cloves
• 3/8 teaspoons salt

Filling

• 16oz cream cheese
• 4 Tablespoons butter
• 2 cups powdered sugar
• 1.5 teaspoons vanilla

Instructions

1. Preheat oven to 375.
2. Line pans with parchment and grease
3. Beat egg yolks on high until thick and lemon colored
4. Gradually add half of the sugar and all of the pumpkin until dissolved. Set aside.
5. In another bowl, beat egg whites until soft peaks form.
6. Gradually add the rest of the sugar until stiff peaks form.
7. Fold the whites into the pumpkin mixture.
8. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture.
9. Spread into prepared pans. Bake at 375 for 12-15 minutes or until the roll springs back.
10. Cool 5 minutes in the pan.
11. Dust the top of the roll with powdered sugar.
12. Put a large tea towel over the pan, flip the pan and turn the cake onto the towel.
13. Peel off parchment paper and dust the other side with powdered sugar.
14. Roll up cake in the towel and cool completely on a wire rack.
15. Cream the cream cheese, butter, confectioners sugar, and vanilla until smooth.
16. Unroll cake and spread fill-in fervently to within 1/2" of edges.
17. Roll up again, cover with plastic wrap and freeze until firm.
18. Let thaw for 15 minutes before serving.

CategoryRecipesDessert, CategoryRecipesThanksgiving