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ingredients
Cake:
1/4 cup powdered sugar for towel
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin purée
1 cup chopped walnuts, optional
Filling:
1 package (8 oz) cream cheese at room temperature
1 cup powdered sugar, sifted
6 Tbls butter, softened
1 tsp vanilla
powdered sugar for top sifted
Instructions:
375* F preheated
Grease a jelly roll pan 15x10 inch
line with wax paper and grease and flour it
Combine:
flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in prepared pan. Sprinkle with nuts ( I don’t use nuts).
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto
towel that 1/4 cup powdered sugar has been covered in.
Carefully peel off wax paper and roll up in the towel. Roll starting with narrow end.
Cool on a wire rack.
Filling:
Beat cream cheese and powdered sugar butter and vanilla.
Csrefully unroll the cake and spread with cream cheese mix.
Refill cake and wrap in plastic and put in the refrigerator for at least an hour.
Sprinkle with light dusting of powdered sugar before serving or Whipped cream rosettes
Cake:
1/4 cup powdered sugar for towel
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin purée
1 cup chopped walnuts, optional
Filling:
1 package (8 oz) cream cheese at room temperature
1 cup powdered sugar, sifted
6 Tbls butter, softened
1 tsp vanilla
powdered sugar for top sifted
Instructions:
375* F preheated
Grease a jelly roll pan 15x10 inch
line with wax paper and grease and flour it
Combine:
flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in prepared pan. Sprinkle with nuts ( I don’t use nuts).
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto
towel that 1/4 cup powdered sugar has been covered in.
Carefully peel off wax paper and roll up in the towel. Roll starting with narrow end.
Cool on a wire rack.
Filling:
Beat cream cheese and powdered sugar butter and vanilla.
Csrefully unroll the cake and spread with cream cheese mix.
Refill cake and wrap in plastic and put in the refrigerator for at least an hour.
Sprinkle with light dusting of powdered sugar before serving or Whipped cream rosettes
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