logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

Pumpkin Cake Roll

Guest Author - Sandy Moyer

Pumpkin Cake Roll

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree or canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. ginger
  • 1/2 tsp salt
  • 1 cup finely chopped walnuts or pecans (optional)

    filling

  • 1-1/2 cups sugar
  • 8 oz. cream cheese, softened
  • 6 T. butter or margarine, softened
  • 1 tsp. vanilla
Preparation -
Beat the eggs at high speed for about 3 minutes. Gradually beat in the sugar. Stir in the pumpkin puree and lemon juice. In a separate bowl, combine the dry ingredients. Stir the dry ingredient mixture into the pumpkin mixture. Grease and flour a 10" X 15" jelly roll pan. Line the pan with parchment paper. Spread the pumpkin mixture evenly over the paper. Top with finely chopped nuts, if desired. Bake at 375º for 15 minutes. Remove from the oven, let stand for about two minutes, then run a knife along the sides of the jelly roll pan to help release the baked cake. Lay a clean dish towel, heavily sprinkled with confectioners sugar, on a counter top. Turn the cake from the pan onto the towel. Starting at the narrow end, roll up the towel and the cake together. Place the rolled up cake, with the towel, on a wire rack to cool.

While the cake is cooling, prepare the filling - Mix all the filling ingredients together and beat until smooth. When the cake is completely cool, unroll it and remove the towel. Spread the unrolled cake with filling to 1/2" from the edges. Roll up the cake with the filling. Wrap the filled roll tightly in clear plastic wrap. For best results, refrigerate for several hours before slicing.




Add Pumpkin+Cake+Roll to Twitter Add Pumpkin+Cake+Roll to Facebook Add Pumpkin+Cake+Roll to MySpace Add Pumpkin+Cake+Roll to Del.icio.us Digg Pumpkin+Cake+Roll Add Pumpkin+Cake+Roll to Yahoo My Web Add Pumpkin+Cake+Roll to Google Bookmarks Add Pumpkin+Cake+Roll to Stumbleupon Add Pumpkin+Cake+Roll to Reddit




The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Fall is for Pumpkins
RSS
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Home Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

g


g features
Pantry Cleaning and Organizing Article

Roasted Granola Power Health Bars Recipe

Roasted Winter Vegetable Gratin Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor