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Recipe: Appetizing pumpkin roll with cream cheese filling

pumpkin roll with cream cheese filling. Place and unroll cake over plastic and spread with prepared filling. Carefully roll up the cheesecloth with cake, forming your pumpkin roll. While cooling, preparing your cream filling.

pumpkin roll with cream cheese filling Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. You can have pumpkin roll with cream cheese filling using 17 ingredients and 15 steps. Here is how you achieve it.

Ingredients of pumpkin roll with cream cheese filling

  1. You need of Cake.
  2. You need 1 dash of Powdered Sugar.
  3. It's 3/4 cup of all-purpose flour.
  4. Prepare 1/2 tsp of baking powder.
  5. It's 1/2 tsp of baking soda.
  6. It's 1/2 tsp of ground cinnamon.
  7. You need 1/2 tsp of ground cloves.
  8. Prepare 1/4 tsp of salt.
  9. It's 3 large of eggs.
  10. It's 1 cup of granulated sugar.
  11. Prepare 2/3 cup of canned pumpkin.
  12. Prepare 1 cup of chopped walnuts (optional).
  13. It's of Filling.
  14. You need 1 packages of (8oz) cream cheese, softened.
  15. It's 1 cup of sifted powdered sugar.
  16. You need 6 tbsp of butter or margarine, softened.
  17. Prepare 1 tsp of vanillia extract.

Wrap in waxed paper and then foil. Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel and spread cream cheese mixture over cake.*** Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

pumpkin roll with cream cheese filling instructions

  1. preheat oven to 375°F. Grease 15x10- inch jelly roll pan. Line with wax paper, grease and flour paper.
  2. Sprinkle a clean towel with powdered sugar and set aside..
  3. Combine: Flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl..
  4. Beat eggs and sugar in large bowl until thick. Beat in pumpkin..
  5. Stir flour mix into wet mix..
  6. spread evenly into prepared pan. Sprinkle with nuts, if desired..
  7. Bake for 13 to 15 mins. or until top of cake springs back when touched..
  8. Immediately loosen and turn cake onto prepared towel..
  9. carefully peel off paper..
  10. Roll up cake and towel together, starting with narrow end..
  11. let cool..
  12. Frosting: beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth..
  13. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake..
  14. Wrap in plastic wrap and refrigerate at least an hr..
  15. Sprinkle with powdered sugar befor serving if desired.

Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Once the cake is cool, unroll it and then spread with the cream cheese filling. Don't worry if it comes out a little, you can always wipe off the edges. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.

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