Pumpkin Roll

Preheat oven to 375 F , grease jelly roll pan , line with parchment paper and grease , flour again before pouring the batter evenly on to the pan . Bake for 15 minutes .

For the cake you will need :

3 eggs

1 cup of sugar

Beat the eggs and sugar for at least 5 minutes until thick , with mixer on the high speed .

Then add in :

2/3 cup packed pumpkin puree

Beat with medium speed , and mix well , then add :

3/4 cup of all purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground clove

1/4 tsp. salt

Mix well , pour the batter into the pan .Bake for 15 minutes .

While the cake is baking , prepare the damp towel , make sure you wring it very well , spread the towel on the counter , sprinkle with powder sugar generously all over the kitchen towel . Once the cake is done , while it’s hot , sprinkle with powder sugar generously too , cover the cake with the towel with the powder sugar side on the cake , flip the cake over , and take the pan out , peel off the parchment paper carefully . Then start rolling with the kitchen towel , the kitchen towel works as a memory foam for later on . Wrap , not too tight , cool on the fridge for at least 1 hour .

For the filling

3/4 cup of powder sugar

6 tbsp. of softened butter

1 tsp. milk ( if needed )

1 tsp. vanilla extract

After the roll has been cooled down , unroll carefully , spread the filling on top the unroll cake , roll it back in again carefully . wrap with plastic wrap and foil , refrigerate for at least 2 hours before slicing them . The longer you let it cool the better , sprinkle with powder sugar to serve .

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