PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
This recipe comes from Taste of Home. There are a lot of cake roll recipes on Zaar, but this is the only one that requires you to separate your eggs. I think this additional step makes the cake roll so light and delicious!
Provided by Dine Dish
Categories Frozen Desserts
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
- Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar if desired.
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Rustam Baloch
[email protected]I'm always looking for new pumpkin recipes. This one looks delicious!
Kira Dooley
[email protected]This recipe seems a little complicated for me. I think I'll stick to my tried-and-true chocolate cake recipe.
Nabila Hsn Kousin
[email protected]I'm not a big fan of pumpkin, but this recipe has me intrigued. I might just have to give it a try.
SB salma
[email protected]This recipe looks amazing! I can't wait to try it.
Arlain Williams
[email protected]I followed the recipe exactly, but my cake roll didn't turn out right. It was too dry and the cream cheese filling was too runny.
muhammad fakhar
[email protected]This cake roll was a little too sweet for my taste, but it was still very good.
Tykayla James
[email protected]Yum!
Megan Crowley
[email protected]This recipe is a keeper! The cake roll was light and fluffy, and the cream cheese filling was smooth and creamy. I loved the addition of the pumpkin pie spice.
Darren Powell
[email protected]I've made this pumpkin cake roll several times and it always turns out perfect. It's so easy to make and always a crowd-pleaser.
Blessing Effiong
[email protected]This pumpkin cake roll was a hit at my Thanksgiving dinner! It was moist and flavorful, and the cream cheese filling was the perfect complement. I will definitely be making this again.