Pumpkin RollPosted Wednesday, November 2, 2011, at 6:55 PM
1-Teaspoon baking soda
1-Cup diced walnuts.
Extra powdered sugar, for dusting
8-ounces cream cheese softened
1-Cup powdered sugar
1-Tablespoon unsalted butter, room temperature
Preheat oven to 375 degrees
Generously grease a jelly roll pan, place a piece of wax paper on it and grease that as well
Place the eggs and sugar in a large bowl and blend with a mixer until creamy and sugar is dissolved.
Add pumpkin, baking soda and cinnamon. Mix until just combined
Pour batter into jelly roll pan, sprinkle walnuts evenly over top of batter.
Bake for 15 minutes
While the cake is baking spread a tea towel on counter and sprinkle a generous amount of powdered sugar over the towel about about the area of jelly roll pan (This works best by putting a couple tablespoons of powdered sugar in a small strainer and shaking it gently over the area of the towel)
When the cake is done, turn onto the sugared towel, carefully peel away the wax paper, and loosely roll the cake in the towel Set aside for 20-25 minutes
While the rolled cake is resting, prepare the filling. beat together the cream cheese, powdered sugar and butter until creamy.
Then mix in the vanilla.
Unroll the cake and spread the filling evenly over the entire surface to within about 1/2 inch from the edges.
Re-roll the cake, firmly but gently so the filling doesn't get squeezed out making sure there are no air pockets inside.
Wrap tightly in aluminum foil and freeze
Slices best when frozen, allow slices to sit a room temp for about 5 minutes before serving
Will keep, frozen for several months tightly wrapped with foil.
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From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
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