Pumpkin Nut Cake Roll

Pumpkin Nut Cake Roll

Small amount of vegetable shortening and flour plus parchment paper for preparing pans

¼ cup confectioner's (powdered) sugar for sprinkling on towel

Batter:

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, coarsely chopped (optional)

Filling:

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 cup confectioner's (powdered) sugar


Topping:

2 tablespoons confectioners (powdered) sugar


Directions:

1.Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.

2.Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.

Batter: 3.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.

4.In a large mixing bowl, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
5.With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.

6.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle walnuts evenly over the top of the batter.

Bake: 7.Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.

Filling: 8.In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.

Assembly:
9.Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.

10.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.

Topping:
11.Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.

TheBakingPan.com