Pumpkin Roulade
Peter Block @ Feed Your Soul Too
- Serves
- 8 - 10
Fall is here. Need to find more ways to use pumpkin. This is both a tasty offering and a pretty presentation for guests.
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 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoon Salt
- 8 ounce Cream Cheese
- 4 tablespoon Butter
- 1 cup Confectioner Sugar
- 1/2 teaspoon Vanilla Extract
Featured Video
Pumpkin Roulade
Directions
- Step 1
In a mixing bowl fitted with a paddle attachment, combine eggs and sugar, beat until thick and light yellow in color.
- Step 2
Add pumpkin purée and lemon juice, mixing until blended.
- Step 3
Meanwhile, in separate bowl, combine the flour, baking powder, spices and salt.
- Step 4
Add these dry ingredients to the egg mixture a little at a time. Make sure it is combined completely.
- Step 5
Spread batter into greased and waxed-paper lined 10-by-15-inch baking pan.
- Step 6
Bake at 350 ° for 12 – 14 minutes
- Step 7
Remove from oven and let cool for 15 minutes.
- Step 8
Place cake on clean tea towel sprinkled with plenty of powdered sugar. Cool for 10 minutes longer.
- Step 9
From the short side, roll cake up in towel. Set aside.
- Step 10
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
- Step 11
Unroll cake. Evenly spread filling over cake.
- Step 12
Gently, roll up the cake (without the towel).
- Step 13
Wrap the roll in plastic wrap. Cover and chill for at least 1 hour.