Roll with It

Serve a show­stop­ping hol­i­day dessert? Piece of cake.

Simple & Delicious - - OCTOBER • NOVEMBER -

Im­press your friends with this crowd-pleas­ing pump­kin dessert.

Pump­kin Cake Roll

3 large eggs 1 cup sugar 2/3 cup canned pump­kin 1 tsp. le­mon juice 3/4 cup all-pur­pose flour 2 tsp. ground cin­na­mon 1 tsp. bak­ing pow­der 1/2 tsp. salt 1/4 tsp. ground nut­meg 1 cup finely chopped wal­nuts CREAM CHEESE FILL­ING 6 oz. cream cheese, soft­ened 1 cup con­fec­tion­ers’ sugar 1/4 cup but­ter, soft­ened 1/2 tsp. vanilla ex­tract Ad­di­tional con­fec­tion­ers’ sugar

1. MIX Beat eggs on high for 5 min­utes. Grad­u­ally beat in sugar un­til thick and le­mon-col­ored. Add pump­kin and le­mon juice. Com­bine next five in­gre­di­ents; fold into the pump­kin mix­ture. 2. BAKE Grease a 15x10x1-in. bak­ing pan and line with greased and floured parch­ment pa­per. Spread bat­ter into pan; sprin­kle with wal­nuts. Bake at 375° un­til the cake springs back, about 15 min­utes. 3. ROLL Im­me­di­ately turn out onto a clean dish towel dusted lightly with con­fec­tion­ers’ sugar. Peel off pa­per and roll cake up in towel, start­ing with a short end. Cool. 4. FILL Beat the cream cheese, con­fec­tion­ers’ sugar, but­ter and vanilla un­til fluffy. Care­fully un­roll cake. Spread fill­ing over cake to within 1 in. of edges. Roll up cake with­out the towel. Cover and chill un­til serv­ing. Dust with con­fec­tion­ers’ sugar. Serves 10.

Pump­kin Cake Roll

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