PUMPKIN ROLL
Meagan Hoover | Restaurant Supervisor, Embassy Suites Charleston
INGREDIENTS • ¾ cup flour • ½ tsp baking powder • ½ tsp baking soda • 2 tsp pumpkin pie spice or (1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ½ tsp cloves) • ¼ tsp salt • 3 large egg • 1 tsp vanilla extract
1. Preheat oven to 375 degrees.
2. Line a 15X10 inch jelly roll pan with parchment paper.
3. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl.
4. In a separate bowl whisk together eggs and granulated sugar for one minute until thick. Add in vanilla and pumpkin and whisk until just combined.
5. Fold in the dry ingredients with a rubber spatula until combined.
• 1 cup granulated sugar • 2/3 cup pumpkin puree • powdered sugar • one cup chopped walnuts
6. Spread evenly in the pan and top with chopped walnuts.
7. Bake for 15 minutes until cake is spongy and springy.
8. Use the parchment paper to flip the roll onto a dry dish towel sprinkled with powdered sugar. Roll short end to short end until cooled to room temperature. 9. Once cool, unroll the cake and remove parchment paper, spread cream cheese filling evening with a ¾ inch margin and reroll.
Cream Cheese Filling: • 1 8 oz room temperature brick of cream cheese • 1 cup sifted powdered sugar • 6 tbsp. butter-softened • 1 tsp vanilla extract
10. Tightly wrap in plastic wrap and chill over night.
Cream Cheese Filling: Whisk together all ingredients until smooth.
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