Pumpkin Cake Roll

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Ingredients

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Step 1

[{"selector":"#anim-c33fb89d-6600-492a-88c0-e90eaf6f9950","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-42282f64-97d4-4603-8642-d224c16c23d3","keyframes":{"transform":["translate3d(-91.68766%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat oven to 375F (190C). Grease a 9x13 jelly roll pan. Line with parchment paper. Grease and flour paper. Generously sprinkle a thin cotton kitchen towel with powdered sugar.Make sure you sprinkle "generously", otherwise your cake will stick to the towel. Learn more

Step 2

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Step 3

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Step 4

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Step 5

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Step 6

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VISIT

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Pumpkin Cake Roll

Ingredients

Step 1

Step 2

In a bowl combine flour, salt, baking soda, baking poweder, cinnamon and pumpkin pie spice. Set a side.

Step 3

In another bowl, using a mixer beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture, do not over beat.

Step 4

Step 5

Cream Cheese Filling: Beat cream cheese, butter, powdered sugar and vanilla in a small mixer bowl until smooth.

Step 6

Carefully unroll the cake, remove towel and spread cream cheese filling. Roll cake again. Wrap in plastic wrap and refrigerate for at least 1 hour. Slice and serve.

VISIT

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