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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Sefedin Shkreta
[email protected]Delicious! This cake roll was a perfect fall dessert. The pumpkin flavor was subtle and the cream cheese filling was light and fluffy.
majid mehar
[email protected]Not bad! I would add more spices to the cake batter next time for a more flavorful cake.
Nadeem Tanoli
[email protected]This cake roll was beautiful and delicious. I was so impressed with how it turned out. I will definitely be making this again for special occasions.
Jose Gallardo
[email protected]The cake was a little dry, but the cream cheese filling was delicious. I would try this recipe again, but I would make some adjustments to the cake batter.
Fatality OFF
[email protected]This was my first time making a cake roll, and it turned out great! The instructions were easy to follow and the cake came out perfectly. The cream cheese filling was the perfect finishing touch.
Subodh kumar Kushwaha
[email protected]I'm not a huge fan of pumpkin, but this cake roll was surprisingly delicious. The cake was light and airy, and the cream cheese filling was rich and creamy. I would definitely make this again.
Lacey Brandt
[email protected]This pumpkin cake roll was a huge hit at my Thanksgiving gathering. The cake was moist and fluffy, and the cream cheese filling was perfectly tangy and sweet. I'll definitely be making this again next year!