This Pumpkin Roll is a fall classic, melding pumpkin and cream cheese in a compact, delicious form. Plan ahead when making this, as the rolled sponge must cool, and the whole cake should chill before being sliced. Modified from Chef in Training and Taste of Home.
Course: Appetizer, Dessert, Snack
Keyword: cake, cake roll, cream cheese, pumpkin
Author: Beth Cato
3eggswith separated yolks and whites
1cupwhite sugardivided in half
8ouncescream cheese1 box, softened
1 1/2cupsconfectioners' sugarsifted, plus more
Preheat oven at 375-degrees.
Cut parchment paper to fit inside a 15x10-inch pan. Grease and flour the pan and the top of the paper.
In a small bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the egg yolks until they are thick. Slowly add 1/2 cup white sugar and the pumpkin puree. Beat until the sugar is completely blended in.
In another small bowl, use a hand mixer to beat the egg whites until soft peaks form. Gradually pour in the remaining white sugar, and continue beating until stiff peak stage. Fold the egg whites into the pumpkin mixture, then fold in the dry ingredients; be gentle and do not overmix.
Pour the sponge batter into the pan and use an uneven spatula to spread it to the edges.
Bake for 13 to 15 minutes, or until the cake springs back when touched. Lay a cotton kitchen towel out on the counter and sprinkle it all over with confectioners' sugar. After the cake has cooled for 5 minutes, turn it out onto the prepared towel. Peel away the parchment paper. Roll the cake up by the short side. Leave it rolled up and cool it completely on the towel.
To make the filling, in a small bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla, until smooth.
Unroll the cake on the towel again. Spread the filling. Roll it up again.
Wrap the cake in plastic wrap and chill for 2 hours. When ready to serve, cut thin slices off both ends of the cake to make for a pretty presentation. Dust confectioners' sugar all over the top.