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Pumpkin Cream Roll




Source of Recipe


All You






List of Ingredients



• Pumpkin cake:
  
• 3/4 cup cake flour (not self-rising)
  
• 1 1/2 tsp ground cinnamon
  
• 1 1/2 tsp ground ginger
  
• 1/2 tsp salt
  
• 6 large eggs, separated
  
• 1/3 cup granulated sugar
  
• 1/3 cup (packed) light brown sugar
  
• 2/3 cup canned pure pumpkin puree
  
• Cream filling:
  
• 1 1/2 (8 oz) pkgs cream cheese, at room temperature
  
• 3/4 cup confectioners' sugar, plus more for dusting
  
• 3 T unsalted butter, at room temperature
  
• 1 T maple syrup
  
• 1 tsp vanilla extract
  






Instructions



1. Preheat oven to 375 degrees. Lightly grease a 15-by-10-inch jelly roll pan. Line pan with parchement paper and grease paper.
   
2. Make cake: Whisk together flour,c innamon, ginger and 1/4 tsp salt.
   
3. With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
   
4. With a clean bowl and beaters, beat tegg whites and remaining 1/4 tsp salt until stiff but not dry. Fold into batter in 3 addtions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
   
5. Dust a clean kitchen towel with confectioners' sugar.
   
6. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
   
7. Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake; spread filling evenly and reroll. Trim ends diagonally and dush with confectioners' sugar.
   






Final Comments


Serves: 8