Pumpkin Cake Roll Cooking with Class(channel ten, Providence, Ri) Published: November 16, 2009 Updated: November 20, 2009 > 0 Comments | Post a Comment Serves 6
Ingredients: For the Cake: 4 eggs, separated 1 cup sugar, divided 15 ounce can pumpkin 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon Pinch salt For the Filling: 8 ounces cream cheese, softened 2 tablespoons butter, softened 1 cup confectioner's sugar, plus extra for dusting 1 teaspoon vanilla extract 1/2 cup heavy cream, whipped Method of Preparation: To make the cake: 1. Preheat oven to 375 degrees. Lightly grease a 15x10 inch sheet pan and line with parchment paper or waxed paper. 2. In a large bowl, beat the egg yolks until light and lemon colored; gradually add 1/2 cup sugar and the pumpkin, beating until smooth. 3. In another bowl, beat the whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. 4. Combine the flour, baking soda, cinnamon and salt; gently fold into the pumpkin mixture. 5. Fold in the egg whites. 6. Spread the batter evenly on the prepared baking sheet. Bake for 14-15 minutes. Place pan on wire rack to cool. To make the filling: 1. In a mixing bowl, combine the cream cheese, butter, sugar, and vanilla and beat until smooth and fluffy. 2. Fold in the whipped cream. To assemble: 1. Run a sharp knife around the edges of the pan to loosen the cake. 2. Sprinkle work surface with confectioner's sugar. Turn the cake out onto the work surface. Gently peel off the parchment paper. 3. Spread the filling over the cake to within 1/2-inch from the edges. 4. Starting with a short end, roll up the cake. Wrap the roll in plastic wrap and refrigerate for 3 hours or overnight. 5. Dust with confectioner's sugar before slicing and serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
