Pumpkin Cake Roll
What you need:
For the cake:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
For the filling:
- 1 cup powdered sugar (plus some)
- 1 tsp. vanilla
- 2 Tbsp. unsalted butter, softened
- 1 pkg. (8 oz) Neufchatel cheese, softened
Directions:
- In your stand mixer with the paddle attachment, beat eggs on high for 4 to 5 minutes.
- Then alternate adding sugar and pumpkin.
- Add flour, cinnamon, pumpkin pie spice, and baking soda.
- Spread batter onto a greased and parchment paper lined jelly roll pan.
- Bake in a preheated 350 degree oven for about 15 minutes or until it springs back when touched.
- Meanwhile, take a clean linen kitchen towel and lay out flat. Sprinkle with powdered sugar.
- When the cake is done cooking, flip out onto the towel and remove the parchment paper.
- Roll up in towel starting at the short end and then let cool rolled up in towel.
- For the filling, beat all the ingredients together until smooth.
- Unroll the cake carefully and spread the filling all over (you can also reserve some for the top like I did). Then roll back up.
- Trim ends so they look pretty (and eat the ends) and then chill until ready to serve.
Recipe from A Day in the Life on the Farm