Pumpkin Cream Roll

Pumpkin Cream Roll
Photo by www.myrecipes.com

Ingredients

  • 2/3 cup canned pure pumpkin puree
  • 6 large eggs, separated
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • ¾ cup cake flour (not self-rising)
  • ¾ cup confectioners' sugar, plus more for dusting
  • + 6 more ingredients
    • 1/3 cup granulated sugar
    • 3 tablespoons unsalted butter, at room temperature
    • 1/3 cup (packed) light brown sugar
    • ½ teaspoon salt
    • 1 ½ (8 oz.) packages cream cheese, at room temperature
    • 1 ½ teaspoons ground cinnamon

Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper. Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt. With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 mi...

View full recipe at My Recipes

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