Pumpkin Roll With Cream Cheese Filling And Snow |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Like out of a fairy tale so good you will sneak a slice before the photos are finished. Ingredients:
cake |
3 eggs |
1 cup sugar |
2/3 cup pumpkin |
1 teaspoon lemon juice |
3/4 cup all-purpose flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
filling |
8 ounces cream cheese softened |
4 table spoons butter |
1 cup powdered sugar |
1/2 teaspoon vanilla |
mocha cream |
1-1/2 cups heavy cream or whip cream |
2 teaspoons instant espresso |
1/3 cup confectioner’s sugar |
Directions:
1. In a large bowl, combine eggs and sugar, beating well.
2. Add pumpkin and lemon juice, mixing well.
3. Spread batter into greased and waxed paper lined 10 X 15 inch jellyroll pan or cookie sheet.
4. Bake at 350 degrees for 15 minutes.
5. Remove from oven.
6. Cool for 15 minutes.
7. Invert cake on clean tea towel sprinkled limberly with powdered sugar.
8. Cool 10 minutes longer.
9. From 10 inch side, roll cake up in towel.
10. Set aside.
11. While cake is cooling in towel prepare filling.
12. Beat together cream cheese and butter, stir in powdered sugar and vanilla and blend until smooth.
13. Unroll cake.
14. Evenly spread filling over cake with a frosting spatula.
15. Roll up cake with out towel.
16. Wrap in plastic wrap and chill for at least 1 hour.
17. Decorate with Mocha cream.
18. MOCHA CREAM:
19. In a small bowl, dissolve coffee granules in 1 tablespoon of heavy cream.
20. Add remaining cream; beat until soft peaks form.
21. Pipe whipped cream on cake or add dollops like I did evenly spaced.
22. Slice before serving.
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