One quick side note regarding this recipe. You can use canned pumpkin puree, just be sure it is not the canned pumpkin pie mix! I prefer to use homemade pumpkin puree, but it is not required. Just make sure you do not purchase the canned pumpkin pie mix otherwise this thing comes out diabetic coma sweet.
Ingredients
Pumpkin Cake
- 3 eggs, separate egg yolks and egg whites
- 1 cup sugar, divided in half
- ⅔ cup pumpkin puree, I use the canned kind
- ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Pumpkin Cake
- Preheat oven to 375 degrees F.
- Line a 15×10 inch baking pan with parchment paper. Grease and flour the pan and the top of the paper.
- In a large bowl, beat egg yolks until think. Gradually add ½ cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
- In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.
- In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
- Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.
Ingredients
Cream filling
- 8 oz. softened cream cheese, softened
- 2 Tablespoon butter, softened
- 1½ cup powdered sugar
- ½ teaspoon vanilla
Instructions
- In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth
Cake Roll Assembly
- Unroll cake and spread filling.
- Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
- Can be frozen- Remove from freezer 15 minutes before serving.
Recipe source: Chef In Training
Photo source: Gimme Some Oven
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