For best results, toast the walnuts before adding them to the cake. This will enhance their flavor and add a delightful crunch. Make sure the cake is completely cooled before adding the filling to prevent it from melting. If you don't have a linen towel, you can use a clean cotton towel. Just make sure it is lightly dusted with confectioners' sugar to prevent the cake from sticking. The rolled cake can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Pumpkin Roll Cake
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING16 People
-
VIEWS1.6K
Embrace the warm flavors of fall with this delightful Pumpkin Roll Cake. A tender pumpkin-spiced cake swirled with a luscious cream cheese filling and finished with a sprinkle of toasted walnuts. A perfect centerpiece for any holiday table or a comforting treat to enjoy year-round.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol54 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat5 g
-
Sodium193 mg
-
Sugar21 g
-
Fat12 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View 8 mins In a mixing bowl, beat eggs on high speed for 5 minutes, or until light and frothy. Gradually add granulated sugar, beating until thick and pale yellow. Stir in pumpkin puree and lemon juice until combined. (8 minutes)
03 Step
Recipe View 5 mins In a separate bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View 7 mins Grease a 15x10x1 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides for easy removal. Grease and flour the parchment paper. Spread the batter evenly into the prepared pan. Sprinkle the toasted walnuts evenly over the batter. (7 minutes)
05 Step
Recipe View 15 mins Bake for 12-15 minutes, or until the cake springs back when lightly touched. (15 minutes)
06 Step
Recipe View 45 mins Immediately invert the cake onto a clean linen towel generously dusted with confectioners' sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up tightly in the towel. Let it cool completely. (45 minutes)
07 Step
Recipe View 10 mins While the cake is cooling, prepare the filling. In a mixing bowl, beat cream cheese, confectioners' sugar, butter, and vanilla extract until smooth and creamy. (10 minutes)
08 Step
Recipe View 2 hrs 10 mins Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border along the edges. Reroll the cake tightly. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours before serving. (130 minutes)
09 Step
Recipe View Before serving, dust the Pumpkin Roll Cake with additional confectioners' sugar, if desired. Slice and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Shyann Casper
Jul 31, 2024I made this for Thanksgiving and it was a huge hit! Everyone loved it.
Luella Stracke
Jan 15, 2023The instructions were easy to follow, and the cake turned out perfectly. Will definitely make again!
Alvah Maggio
Mar 26, 2022This recipe is amazing! The cake is so moist and the filling is perfectly sweet.
Natasha Wyman
Jan 21, 2022I added a little bit of ginger to the cake batter, and it was delicious!