Pricilla S Pumpkin Roll

Description

This is the most requested recipe from my family and co workers especially around thanksgiving. This buttercream filled pumpkin cake roll disappears in minutes whenever i make it.

Ingredients

• Eggs
• Extra Finely Granulated Sugar
• Pumpkin
• All-purpose Flour
• Baking Soda
• Pumpkin Pie Spice
• Pecans
• Philadelphia Cream Cheese
• Unsalted Butter
• Powdered Sugar
• Real Vanilla Extract

Instructions

1. In a large mixing bowl, beat eggs until light yellow
2. Add the remainder of the cake ingredients, except nuts
3. Blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes
4. Remove bowl from mixer and stir in chopped nuts
5. Cover and place bowl in refrigerator for 15 minutes
6. Meanwhile, in another large mixer bowl, cream softened cream cheese and butter together until smooth
7. Gradually incorporate powdered sugar and then add vanilla and blend well
8. Cover and store butter cream mixture in refrigerator until needed
9. Preheat oven to 375 degrees
10. Grease or spray a jelly roll pan or lipped baking sheet
11. Remove cake mixture from refrigerator and spread one-third
12. Of the mixture into a rectangular shape about 11 inches by 14 inches
13. Bake 10-15 minutes until the edges of the cake start to brown
14. Remove from oven and loosen from pan with a spatula or wide turner
15. Place waxed paper over cake and place tea towel on top of waxed paper
16. Flip cake onto waxed paper and carefully remove baking pan
17. Roll cake from longest side with tea towel and set aside for 20 minutes
18. Meanwhile, repeat cake baking steps twice more
19. After twenty minutes, unroll warm cake and spread with one-third of buttercream mixture
20. Re-roll cake
21. Wrap in waxed paper or foil and refrigerate at least 4 hours or until served
22. Repeat filling remaining 2 baked cakes
23. Yield: 3 cake rolls
24. Servings each cake roll serves 8-10
25. Walnuts can be substituted for pecans
26. Neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer
27. The pumpkin log can be frozen for up to 2 weeks