CLASSIC PUMPKIN ROLL
Ingredients
For the cake
For the filling
Instructions
For the cake
- 3-4 tablespoons powdered sugar
- 3/4 cup 115g 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 room temperature
- 1 cup 225g granulated sugar
- 2/3 cup 175g canned pumpkin
For the filling
- 1 package 8oz/227g cream cheese, softened
- 1 cup 125g powdered sugar
- 6 tablespoons 84g butter, softened
- 1 teaspoon vanilla extract
- More powdered sugar for garnish if desired
Instructions
- For cake: Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
- Combine flour, baking powder, baking soda, spices and salt in small bowl.
- Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
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