Pumpkin Roll

From Cook's Country | October/November 2009

Why this recipe works:

To create the base for our Pumpkin Roll, we baked the cake on a sheet of greased parchment paper, making it easier to remove it from the pan when it came time to roll. Softening the cream cheese at room temperature made it easier to spread onto the cake. Much to our surprise, it was not hard… read more

To create the base for our Pumpkin Roll, we baked the cake on a sheet of greased parchment paper, making it easier to remove it from the pan when it came time to roll. Softening the cream cheese at room temperature made it easier to spread onto the cake. Much to our surprise, it was not hard to roll a fully baked cake. While the cake was still hot, we used a fresh sheet of parchment paper to roll it into a log to train it into that shape. We let it cool, then unrolled the cake, spread the filling over the top, and gently re-rolled it.

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Makes an 11-inch log

The simple pumpkin sponge cake with Fluffy Cheesecake Frosting needs no more than a dusting of powdered sugar.

Ingredients

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