Butternut Squash Cake Roll |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup mashed cooked butternut squash |
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1 cup finely chopped walnuts |
confectioners' sugar |
filling: |
1 package (8 ounces) cream cheese, softened |
2 tablespoons butter, softened |
1 cup confectioners' sugar |
3/4 teaspoon vanilla extract |
additional confectioners' sugar, optional |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper and set aside.
2. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in squash. Combine the flour, baking soda and cinnamon ingredients; fold into squash mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts.
3. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
4. 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.
5. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired. Yield: 10 servings.
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