Pumpkin Roll
by numberpet
Original recipe from Food Network: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html
Use real cream cheese.
INGREDIENTS
- 3 large Eggs
- 1 cup Granulated sugar
- 3/4 cup All-purpose flour
- 2 teaspoons Cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground nutmeg
- 2/3 cup canned unsweetened pumpkin
- 1/2 cup pecans ; toasted, finely chopped
- 1 teaspoon Lemon juice
- 1 1/2 cups powdered sugar ; divided
- 2 3-oz package cream cheese ; softened
- 1/4 cup butter or margarine ; softened
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
INSTRUCTIONS
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
NOTES
mc29david
Ssuitepea
ees55
amandakrylo
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (80g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 178 | ||
| Calories from Fat: 76 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.5g | 11 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 86.3mg | 27 % | |
| Sodium 4421.1mg | 152 % | |
| Potassium 71.8mg | 2 % | |
| Total Carbohydrate 23.3g | 7 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 21.7g | ||
| Protein 3.6g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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