 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This is a jelly roll cake that is a nice festive addition to any autumn feast! Fun to dress up with fall leaves, acorns, etc. Ingredients:
cake |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
3 large eggs, beaten |
1 cup sugar |
2/3 cup canned pumpkin, packed |
filling |
1 - 8oz package cream cheese, softened |
1 cup powder sugar |
6 tablespoons salter butter, softened |
1 teaspoon vanilla |
1 tablespoon powder sugar |
small handful of pecans or walnuts |
Directions:
1. Prehat oven to 375 degrees.
2. Grease 10x15 jelly roll pan with cooking spray, then line with wax or parchment paper and grease/flour (I use Baker's Joy spray).
3. You can either do my way, which is lightly spray with cooking spray both sides of a sheet of wax paper, using a paper towel evenly spread spray on paper (less mess).
4. Other way is to lightly sift sugar onto a smooth, clean kitchen towel (not terry cloth).
5. Combine flour, baking powder, baking soda and salt in a large mixing bowl.
6. Beat eggs and sugar together until smooth, add in pumpkin and beat well.
7. Create a well in center of flour mixture and pour pumpkin mixture into flour, stir well until smooth.
8. Spread batter evenly into pan, bake for 13 to 15 minutes or when center is touched it springs back.
9. When done, remove from oven and immediately loosen from pan and turn onto wax paper or towel.
10. Carefully peel off paper backing, roll semi-tight in wax paper or towel and cool completely on rack, about 30 to 45 minutes.
11. (When rolling in towel, be sure to sprinkle other side of towel as you roll to avoid sticking).
12. When cooled, carefully unroll cake and spread filling on cake, evenly.
13. Roll cake back up, seam side down, and place on serving dish.
14. Refrigerate for at least 1 hour.
15. Sift powder sugar on top and sprinkle a line of nuts down the center, just before serving.
16. Slice using a sawing motion with a serrated knife.
17. FILLING
18. Beat cream cheese and butter together until smooth.
19. Add sugar and beat until fluffy.
20. Add vanilla and mix well, spread over cake.
|
|