Author Notes
Fall is here. Need to find more ways to use pumpkin. This is both a tasty offering and a pretty presentation for guests. —Peter Block @ Feed Your Soul Too
Ingredients
-
3
Eggs
-
1 cup
Sugar
-
2/3 cup
Pumpkin Puree
-
1 teaspoon
Lemon Juice
-
3/4 cup
All-Purpose Flour
-
1 teaspoon
Baking Powder
-
2 teaspoons
Cinnamon
-
1 teaspoon
Ginger
-
1/2 teaspoon
Salt
-
8 ounces
Cream Cheese
-
4 tablespoons
Butter
-
1 cup
Confectioner Sugar
-
1/2 teaspoon
Vanilla Extract
Directions
-
In a mixing bowl fitted with a paddle attachment, combine eggs and sugar, beat until thick and light yellow in color.
-
Add pumpkin purée and lemon juice, mixing until blended.
-
Meanwhile, in separate bowl, combine the flour, baking powder, spices and salt.
-
Add these dry ingredients to the egg mixture a little at a time. Make sure it is combined completely.
-
Spread batter into greased and waxed-paper lined 10-by-15-inch baking pan.
-
Bake at 350 ° for 12 – 14 minutes
-
Remove from oven and let cool for 15 minutes.
-
Place cake on clean tea towel sprinkled with plenty of powdered sugar. Cool for 10 minutes longer.
-
From the short side, roll cake up in towel. Set aside.
-
While cake is cooling in towel, prepare the filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth
-
Unroll cake. Evenly spread filling over cake.
-
Gently, roll up the cake (without the towel).
-
Wrap the roll in plastic wrap. Cover and chill for at least 1 hour.
See what other Food52ers are saying.