Pumpkin Swiss Cake Roll
submitted by: Bailey Anderson
serves instructions:
things you need:
Preheat oven to 375 Fahrenheit. Sift together flour, baking powder, ginger, salt, cinnamon, and nutmeg. Set aside. Beat eggs at high speed for 5 minutes. (Yes, the ENTIRE five minutes. Set a timer!) Gradually add sugar to the eggs while continuing to beat them.
FOR THE CAKE: 1 cup | flour
1 ¼ tsp | baking powder 1 ¼ tsp | ginger powder 2 ½ tsp | cinnamon ¾ tsp | nutmeg ¾ tsp | salt 4 | eggs, room temp. 1 ¼ cup | sugar 1 cup | pumpkin puree 1 ¼ tsp | lemon juice ½ - 1 cup |flour, for sprinkling 1-2 cup | powdered (Icing) sugar, for sprinkling
Stir in pumpkin and lemon juice. Blend in the flour and spice mix.
Spread batter on a well-greased and floured cookie sheet and bake for 15 minutes. Immediately after baking, turn the baked cake out on a kitchen towel that has been liberally sprinkled with powdered sugar. Roll the cake with the towel from the narrow end. Let it cool completely. While the cake is cooling, mix the filling ingredi- ents together until it is creamy and smooth. Once the cake is cooled, unroll it and remove the towel. (Rinse the towel in warm water and wring thoroughly to save yourself crunchy laundry) Spread the filling over the cake evenly and then reroll it. Chill well before serving. (Tip: wrap the finished cake completely in 2 lay- ers of tin foil, and freeze for up to 2 weeks to keep the cake fresh-tasting. Allow 2-3 hours to thaw on the counter top before slicing)
FOR THE ICING: ¼ cup | powdered
(Icing) sugar 8 oz | cream cheese, room temp. 5 tbsp | butter, room temp. 1 tsp | vanilla extract Pinch | salt
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