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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Impress your guests with a spiced pumpkin cake roll that's filled with sweet cream cheese. Rolling up the cake is easy with these step-by-step instructions; plus, you can make it ahead and refrigerate it until you're ready to serve. Ingredients:
vegetable cooking spray |
3 large eggs |
1 cup granulated sugar |
3/4 cup all-purpose flour |
2 teaspoons cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
2/3 cup canned unsweetened pumpkin |
1/2 cup finely chopped pecans, toasted |
1 teaspoon lemon juice |
1 1/2 cups powdered sugar, divided |
2 (3-ounce) packages cream cheese, softened |
1/4 cup butter or margarine, softened |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
garnishes: powdered sugar, chocolate-coated pecan halves |
Directions:
1. Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
2. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
3. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
4. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
5. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
6. Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
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