Ingredientes para Pumpkin Roll Ii
- 4 large eggs
- 2 cups powdered sugar
- Canned Pumpkin
- 2 tablespoons lemon juice
- Flour
- Baking Powder
- Cinnamon
- Ginger
- Nutmeg
- Salt
- 8 ounces cream cheese (softened)
- ½ cup (1 stick) unsalted butter (softened)
- Powdered Sugar
- 1 teaspoon vanilla extract
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Cómo preparar Pumpkin Roll Ii
- Preheat oven to 375°F (190°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
- In a large bowl, beat 4 large eggs with 1 ½ cups granulated sugar until light and fluffy.
- Add 1 (15 ounce) can pumpkin puree and 2 tablespoons lemon juice. Mix well.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and immediately sprinkle the surface with powdered sugar. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from the short end, tightly roll the cake and the towel together. Let cool completely (about 30 minutes).
- While the cake cools, prepare the filling: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and 2 cups powdered sugar until smooth and creamy. Stir in 1 teaspoon vanilla extract.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Re-roll the cake and chill in the refrigerator for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
165g
Fat
36g
Carbs
17g
