Pumpkin Cake Roll

Breakfast-Brunch
Tiempo de cocción: 30 minutes
Porciones: 12

Ingredientes

  • Cake:
  • 3 eggs
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2/3 cup canned pumpkin (not pie filling)
  • 1 teaspoon baking soda
  • 3/4 cup all purpose flour
  • Filling:
  • 2 tablespoons soft margarine
  • 8 oz cream cheese -softened
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 cup finely chopped walnuts or pecans

  1. Cake: Set oven at 350°. Mix eggs, sugar, cinnamon and pumpkin. Mix in flour and baking soda. Line a 10 x 15” cookie sheet (with sides) with waxed paper. Pour batter into lined pan. Bake at 350° for 15 minutes. Sprinkle a clean dish towel with powdered sugar. While cake is still warm, turn out onto towel. Carefully peel off waxed paper and sprinkle top side with powered sugar. Starting at a narrow end, roll cake and towel up together. Cool completely.
  2. Filling: Mix all ingredients, except nuts, until smooth. Mix in nuts. Unroll cake. Spread with filling and reroll tightly (WITHOUT towel).
  3. Chill before slicing and serving. Freezes wonderfully.

63 Orange Street Bed and Breakfast Inn

Detalles

  • Precio/noche
    $130 - $200
  • Comentarios (48) 4,7
  • Habitaciones 5
  • Se aceptan las tarjetas regalos

Contacta o Reserva

  • Teléfono (904) 824-6621