Cream cheese filling spread on pumpkin cake is a variation on the traditional jelly roll.
This valentine dessert recipe calls for canned pumpkin. To use fresh pumpkin or butternut squash, cut down squash or pumpkin down the middle, remove seeds and pulp and place cut-side down on a cookie sheet. Bake in a 400-degree oven until it is easily pierced with a fork (20 to 45 minutes, depending on size). Remove from oven and spoon vegetable out of peeling. Puree in food processor or blender. Unused portion can be frozen and used later.
Batter:
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 2/3 cup pumpkin (canned or roasted and pureed fresh pumpkin or butternut squash)
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ginger powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans or walnuts
- powdered sugar as needed for rolling cake
Filling:
- 1 cup powdered sugar
- 6 ounces (2 3-ounce packages) cream cheese, softened
- 4 teaspoons butter, softened
- 1/2 teaspoon vanilla
Directions:
- Heat oven to 375 degrees.
- Line a jelly roll pan or cookie sheet (15x10x1) with waxed paper or aluminum foil. Spray paper or foil with non-stick spray. This will make it easier to remove cake from pan in one piece.
- In a large mixer bowl, beat eggs on high for 5 minutes.
- Gradually beat in granulated sugar.
- Stir in lemon juice and pumpkin.
- Slowly add flour, baking powder, salt, ginger, cinnamon and nutmeg, beating just until batter is smooth.
- Pour batter on to prepared paper on jelly roll pan and spread into the corners.
- Sprinkle chopped nuts over all.
- Bake in center of oven 12-15 minutes, or until toothpick inserted in center comes out clean.
- While cake is baking, sprinkle a clean tea towel with powdered sugar.
- When cake is done, loosen edges from pan and invert on to prepared tea towel.
- Carefully remove foil or waxed paper and roll up cake and towel as one, starting from narrow end. This must be done while cake is hot!
- Cool cake on wire rack, allowing it to cool completely.
- For filling: in a small bowl beat together cream cheese and butter until fluffy.
- Blend in powdered sugar and vanilla and beat until smooth.
- When cake is cool, carefully unroll it. It may take some practice to be able to do this without the cake cracking into pieces.
- Spread cream cheese mixture on cake, taking care to go clear to the edges.
- Re-roll cake, peeling it off the towel this time.
- Sprinkle lightly with additional powdered sugar, wrap in plastic wrap and chill in refrigerator until serving time.
- Slice cake to serve.
For those who love chocolate, try this recipe for chocolate cake roll with whipped cream.
The copyright of the article Recipe: Pumpkin Cream Cheese Roll in Winter Recipes is owned by Robyn Harrison. Permission to republish Recipe: Pumpkin Cream Cheese Roll in print or online must be granted by the author in writing.
