Pumpkin Roll Cake

Victoria Swillum and Sarah Fowler

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Jump on the pumpkin bandwagon and try a pumpkin roll cake. We know you’ve all had a pumpkin spice coffee or a pumpkin pie around Thanksgiving but have you ever tried a pumpkin roll? Well here’s how to do it!

Cake Ingredients

  • 1/4 cup powdered sugar (to put on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pure pumpkin
  • 1 cup walnuts, chopped (optional)

Filling Ingredients

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)

FOR CAKE:

Preheat oven to 375° F

*An ideal size baking sheet would be a 15 x 10-inch sheet*

start by greasing the cooking sheet and then cover with wax paper, after grease and flour paper the wax paper.

A clean cotton dish towel is perfect for this recipe, toss a small layer of powdered sugar onto the towel.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a smaller separate bowl. Beat the eggs and the granulated sugar in a larger mixing bowl until thick. (recommended to use an electronic mixer)

Beat in pumpkin and stir in flour mixture.

Spread evenly onto prepared pan.

It is optional to sprinkle nuts on to mixture

Bake for 13 to 15 minutes, It’s best to start at 13 minutes and then check for doneness and put in for longer if needed.(The top of the cake should pop back up if you touch it)

*If using a dark-colored pan, check for doneness around 11 minutes.*

Loosen out of pan and turn cake onto prepared towel.(if walnuts are used be sure that they are on the bottom, touching the towel) CAREFULLY peel off the wax paper. Roll the cake and towel together *starting with narrow end*

Finish by cooling the cake on a wired rack and start to prepare the filling!

FILLING:

Beat cream cheese, powdered sugar, butter and vanilla extract in smaller separate bowl until smooth.

Carefully unroll cake and spread cream cheese mixture over cake. Reroll the cake and wrap carefully in plastic wrap and refrigerate at least one hour.

It is optional to sprinkle with powdered sugar before serving

*If putting powdered sugar on, make sure enough is placed on the towel when rolling up the cake so it will not stick.

Tips and Tricks From Ms. Monti

-Never go past the recommended pan size

-Carefully measure out dry ingredients because they all have strong flavors

-Be sure that cream cheese is at room temperature

-Drizzle icing on the top to add flare and decoration

-Eat cake with ice cream!

Ingredients and information from: https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/

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