Wanna impress your guest over a weekend dinner? Serve this beautiful pumpkin roll cake for dessert and everyone will be impressed. This pumpkin roll cake is perfect for fall dessert when pumpkin is abundance in the farmer's market. Always refrigerate the leftover cake for easy slicing.
The spices added to the cake batter is similar to the pumpkin pie spices which enhance the flavour of the pumpkin. Moist pumpkin cake rolled with generously slathered tangy cream cheese with tantalizing aroma from the spices surely a hit among many.
Ingredients
For The Cake
2/3 cup pumpkin puree
3/4 cup all purpose flour
1 cup granulated white sugar
1 tsp lemon juice
3 large eggs
1/2 tsp nutmeg
2 tsp cinnamon powder
1 tsp ginger
1 tsp baking powder
1/2 tsp salt
Filling
8 ounces cream cheese,room temperature
1/2 tsp vanilla extract
4 tbsp butter, room temperature
1 cup confectioner's sugar
Methods
Preheat oven at 350. Line a 10 inch by 15 inch baking tray with parchment paper.
In a bowl, combine flour,salt,baking powder,nutmeg,cinnamon powder and ginger powder.
Using a stand/hand mixer, beat together eggs and sugar till pale and fluffy. Add the pumpkin puree and lemon juice. Beat for 1 minute.
Add the dry ingredients to the wet mixture and using a spatula mix well to combined. Spread the batter into the prepared baking tray and bake for 15 minutes or until cake springs back when touched.
Place cake on a clean tea towel sprinkled with confectioner's sugar, peel off the parchment paper. Roll cake up in the towel and set aside.
Meanwhile, prepare the filling by beating together the cream cheese and butter. Add the confectioner's sugar and vanilla, Beat until smooth.
Unroll cake and evenly spread the cream cheese filling over the cake. Roll up the cake (without the towel) and wrap in cling wrap. Refrigerate for 1 hour for easy slicing.
Slice and serve
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