Pumpkin Roll recipe

Pumpkin Roll / 10 servings / 350 for 12-15 minutes

A family favorite – have been making it for more years than I can count!

 

CAKE

1/2 cup of flour
1 tsp baking powder
2 tsp pumpkin pie spice

4 egg yolks

1/2 cup sugar
1/2 cup of pumpkin puree
1/2 tsp vanilla

4 egg whites

1/2 cup sugar
2 tablespoons powdered sugar
 

FILLING

6 ounces of cream cheese (I use one 8 oz package)     
1/2 cup butter (1 stick)
2 tsp vanilla
4-1/2 cups powdered sugar

NOTE: cream cheese and butter  should be at room temp

·        Prep a jelly roll pan – spray with non-stick spray, lay wax paper in pan and spray again. Set aside and preheat the oven to 350.

·         Mix first 3 (dry) ingredients and whisk to combine and set aside.

·         Beat egg whites until soft peaks form, add the 2 Tb powdered sugar, and gradually add the ½ cup sugar and beat until stiff peaks form. Set aside

·         Combine the egg yolks, sugar, pumpkin puree and vanilla and beat until smooth

·         Fold in the egg white mixture until uniform

·        Spread evenly in prepared jelly roll pan and bake 350 for 12-15 minutes or until cake springs back

·         Lay a clean towel on the counter and dust with powdered sugar

·         Loosen the cake edges and flip onto the towel face down

·         Slowly remove the wax paper from the back, taking care not to tear the cake edges

·         Roll in the powdered sugar covered towel and set on a rack to cool

 

·         Mix the frosting ingredients until smooth and uniform

·         After cake has cooled, roll out flat, frost, then roll back up. Dust with powdered sugar and refrigerate.