Pumpkin Cake Roll

This was my first cake roll. It was nice to have a recipe that told me how to do it. This one came from Taste of Home.

First thing you will need is a towel, preferably clean. I used an Ellen Dengeneres towel from the kitchen and I do not recommend. While I love her and her show, the towel was a bit thick and did not allow the cake to cool evenly. Next time I will pick up a few of those flour sack towels just for rolling cakes. 

Also a quick note, this cake bakes on top of a greased and floured piece of parchment paper. You have to flip the cake onto the towel. Not as easy as it seems and I ended up flipping it onto the floor. Take your time doing this and make sure you are completely standing over the counter or table so this does not happen. I did invoke the 5 second rule!

Warning: Slippery pan above.

INGREDIENTS:

3 large eggs at room temperature
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2  tsp. salt
1/4 tsp. ground nutmeg
1 cup finely chopped walnuts

CREAM CHEESE FILLING

6 oz cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 tsp. vanilla extract

In a large bowl beat the 3 eggs on high for 4 minutes. Slowly mix in your cup of sugar. Add your lemon juice and the pumpkin slowly. Add the flour, cinnamon, baking powder, salt, and nutmeg by folding in gently.

Your parchment lined cookie sheet should measure 15x10x1inch. Grease and flour the parchment paper. This allows you to remove the paper from the cake easily once flipped onto your towel.

Spread the batter evenly on the parchment paper on the cookie sheet. Sprinkle top of batter with walnuts. Bake at 375° for 15 minutes.

Dust your towel with confectioners sugar before turning your cake onto it. I waited 5 minutes for my cake to cool although the directions say immediately. A bit hard with the pan so hot and trying to figure out how to flip.

Once you have the cake flipped onto the dish towel remove the parchment paper and roll the cake from the short end. Let cool. I let mine cool for 30 minutes. Remember I had a thick towel so you will need to monitor your depending on your towel.

While your cake is cooling mix together your cream cheese frosting. Beat until it is fluffy. Unroll your cake and spread evenly over the entire surface. Roll up again and chill. When ready to serve dust with confectioners sugar.

The pumpkin flavor is light in this cake. Not too heavy but enough to let you know it is there. The cream cheese frosting is just enough for sweetness without being too much.