Pumpkin is a very popular ingredient this holiday season. Thanksgiving has already passed but people are still making and buying pumpkin products. Most popular this time of the year is the pumpkin spice latte. Mmm.
Today I'm sharing how to make this pumpkin roll cake. Easy, eye catching, and delicious, this festive dessert definitely needs to be on your holiday baking list.
The trick to not having any cracks in the cake when it's rolled is to roll it as soon as it comes out of the oven while it's still warm. Just be sure to handle it gently!
1 cup white sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup chopped walnuts
Cream Cheese Frosting
6 oz cream cheese, softened
1 cup confectioners sugar
1/4 cup butter, softened
1/2 tsp vanilla extract
Preheat the oven to 375º F.
Beat eggs on high for 5 minutes, until they are pale yellow and fluffy. Gradually beat in white sugar until thick and pale.
Add the canned pumpkin and lemon juice.
In another bowl, combine flour, cinnamon, baking powder, salt, and nutmeg.
Fold it into the pumpkin mixture 1/2 at a time. Mix until just combined and be careful not to over mix or you'll lose the air in the mixture.
Grease a 15x10x1 inch baking pan, lined with waxed paper. Grease and flour the paper. Spread batter into the pan and sprinkle with walnuts.
Bake at 375º F for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar.
Peel off the paper and roll the cake up in the towel starting on the short end (hamburger style). Cool the cake completely.
In the meantime, make the cream cheese frosting by beating all the frosting ingredients until fluffy.
Carefully unroll the cake and spread the frosting over the cake leaving an inch around the edges. Tightly, roll the cake up again. Cover it and chill until serving. Dust with confectioners' sugar when serving.