Wednesday, July 01, 2009
Pumpkin Cake Roll
I first tasted this when I visited my friend Fe, and I never thought I'd like pumpkin cakes of any sort, but I loved this, so I asked for the recipe. It was actually the recipe on which I based my ube cake roll.
1 cup sugar (white)
2/3 cup canned pumpkin
3/4 cup all purpose flour
1 tsp baking soda
2 tsp cinnamon
1 cup confectioner's sugar
4 tsp butter
8-oz cream cheese (softened at room temp)
1/2 tsp vanilla
(If you like a slideshow to visualize this, please refer to ube cake roll post.)
Preheat oven to 375 deg F.
Mix all ingredients and beat well. Spread onto a parchment paper on a pan 11x17x1 inches.
Bake at 375 degree for 15 minutes. Meanwhile, place paper towels (or flour sack) on the countertop and sprinkle confectioner's sugar. When done, flip the cake over onto the paper towels and peel off parchment paper. Roll up like jelly roll both the cake and the towel and cool off completely.
Prepare the cream cheese filling by blending all ingredients well. Chill until ready to spread.
Unroll and spread filling then roll up again. Wrap with foil and refrigerate. Slice when ready to serve.