Sunday, May 15, 2005

Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling (Adapted from Libby's)

For the cake batter

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup mashed pumpkin
3/4 teaspoon vanilla
confectioners' sugar, for dusting

For the filling

8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioners' sugar, sifted
1 teaspoon vanilla
pinch salt

To prepare the cake

Preheat oven to 375 degrees.

Spray a 10" x 15" baking pan with cooking spray - line with parchment paper, then coat the paper with additional spray.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and salt.

In a large mixing bowl, beat together eggs and granulated sugar until thick, pale yellow - about 5 minutes. Mix in pumpkin and vanilla until combined. Add dry ingredients and stir just until combined.

Scoop mixture into the pan and smooth the top with an off-set spatula. Place into the oven and bake until the top is golden and springs back when lightly pressed in the center, about 12 to 15 minutes.

Remove from the oven and immediately turn cake onto a light cotton towel that has been generously dusted with confectioners' sugar. Carefully peel off parchment paper from the bottom of the cake and sprinkle lightly with confectioners' sugar. Roll up cake, along with the towel, starting at the narrow end - gently transfer to a wire rack and allow to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Mix in butter, confectioners' sugar, vanilla and salt until smooth.

Gently unroll the cooled cake. Scoop cream cheese filling on top of the cake, then use an off-set spatula to spread it over. Roll the cake back up and wrap well in plastic wrap. Place into the refrigerator to chill for at least 2 hours before serving. Dust with confectioners' sugar just before cutting.

Makes about 10 servings.

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