Pumpkin Cake Roll

Special Supplies

*10 X 15 X 1 inch Jelly Roll Pan

*Parchment Paper

*Silpat or lint free towel/tea towel or wax paper, powdered sugar for dusting/sprinkling

*Pam/cooking spray

*Pumpkin Cake Roll

*Bake 375*F. for 15 to 20 minutes

Wet Ingredients Part 1

*1/3 cup Sugar

*4 Egg Yolks

*1/2 cup Pumpkin Purée

In mixing bowl, whisk together the egg yolks and sugar. Then stir in Pumpkin. Set aside.

Dry Ingredients:

*2/3 cup All-purpose Flour

*1 teaspoon Baking Powder

*1 teaspoon Baking Soda

*2 teaspoons Pumpkin Pie Spice

*1/4 teaspoon Sea Salt

Sift together flour and baking powder and whisk in the pumpkin pie spice and salt. Set aside.

Wet ingredients part 2

*4 Egg Whites

*1 teaspoon Vanilla Extract

*1/2 cup Sugar

In a mixing bowl, using a hand-mixer or stand mixer, on medium-low speed with whisk attachment, whip the egg whites until light and fluffy. Then while whisking, add vanilla, and gradually add sugar, until incorporated. Fold this mixture into the pumpkin mixture just until incorporated.

Stir in the dry ingredients a third at a time until completely incorporated, being careful not to over-mix.

Add the dry ingredients a third at a time mix on low just until incorporated.

Add batter to a Pam (cooking spray) sprayed, parchment lined jelly roll pan.

Tap the pan down after filling, for smoothing and air bubbles and bake.

After baking allow the cake to cool almost completely, so it is slightly warm. Run a plastic knife around the edge of the cake. Now place a lint free kitchen towel folded to the size of your jelly roll pan, place on the counter and dust it with a layer of powdered sugar.

Remove cake from pan onto powdered sugar dusted towel, carefully remove parchment paper. Then begin at the smaller end of the cake and begin rolling the towel and the cake until the cake is rolled into a log shape and the cake is enclosed with the towel. Refrigerate 20 minutes.

Remove the cake roll from the fridge and carefully unroll. Place the cake onto a 1/2 baking sheet covered with plastic wrap and powdered sugar. Spread on evenly the cream cheese filling and wrap in plastic wrap and roll into a log again. Refrigerate 2 hours or until completely chilled. I like to freeze pumpkin cake roll and remove and slice, this helps keep the shape and makes cutting easier. Slice with a bread knife 1 and 1/2 inch slices and serve cold. Keep refrigerated.

Cream Cheese Filling:

*6 ounces Cream Cheese, softened

*1/2 cup butter, room temperature

*2 teaspoons vanilla

*4 and 1/2 cups Powdered Sugar, more powdered sugar for rolling up cake roll

Cream together the cream cheese, butter and vanilla. Add the sugar gradually using a hand mixer until smooth.

Enjoy!

Lindy and Jessica