|Classic Pumpkin Roll|
Classic Pumpkin Roll
Yield: 10 servings
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
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.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Recipe Source: Classic Pumpkin Roll