So with the weather getting colder i keep having these strong urges to bake!!! And what did i decide to make? I opted to try and make a delcious pumpkin roll. And i was completely expecting to fail horrible because i dont have the best of luck when it comes to baking, most of the time the things i bake (with the exception of my oatmeal chocolate chip cookies) turn out simply awful. So here are the pics from the baking.
The Pumpkin cake before i rolled it up in the towel to cool
The delcious Cream Cheese Frosting Filling
The finished project (half eaten mind you). It was a karge pumpkin roll so i was expecting it to last at week....... Yeah Right! Apparently it was really delicious, i mean i liked it but ya know, it was so good that my husband helped me devour it in a matter of days. lol. And It went so well that i decided to make it for Family Dinner too!!! If you wanna give it a try heres the recipe.Ingredients:
Cake Ingredients:
3 eggs 1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)
Cream Cheese Filling Ingredients:
1 cup powdered sugar
Cream Cheese Filling Ingredients:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1 teaspon vanilla extract
Powdered sugar for topping
Directions:
1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
3. Add the egg mixture to the flour mixture and stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.
5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
10. Sprinkle with powdered sugar before serving.
1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
3. Add the egg mixture to the flour mixture and stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.
5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
10. Sprinkle with powdered sugar before serving.
1 comment:
That looks Delish!! I might have to try!!
Post a Comment