Yet another fall recipe, so delicious and easy! Most people look at this and imagine a disaster waiting to happen with rolling the cake up in a nice spiral, but it really was not bad! As long as you follow directions and let it cool completely, you’re good to go. I hear these freeze great too.
I brought this one to our Boss’ Breakfast we have every year in honor of Boss’ Day. I bet most people wouldn’t consider this to be a good addition to a breakfast buffet, it’s more dessert, but you don’t know my co-workers, they eat anything from omlets and hash browns to leftover steak and potatoes from the night before to brownies, cake and ice cream before 10 a.m., plus we had enough egg casseroles, potatoes, fruit, etc being brought in and I was signed up to bring something sweet. We had such good food this year we decided to start an on-going BKS Recipe Book.
(Recipe adopted from: www.verybestbaking.com)
¼ cup powdered sugar
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground ginger
¼ tsp salt
1 cup sugar
2/3 cup canned pumpkin
Preheat the oven to 375 degrees.
Grease a 15×10 jellyroll pan and line it with parchment paper. Grease and flour paper; set aside.
Spread a clean, thin dishtowel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle the towel liberally (you don’t want the cake to stick to the towel) with powdered sugar (a mesh strainer works great for this).
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves & ginger.
In the bowl of an electric mixer, beat eggs and sugar until thickened. Add pumpkin; beat until well mixed.
Stir the flour mixture into the egg mixture until just combined. Spread the batter evenly into prepared jellyroll pan, easing it carefully to the corners with a spatula.
Bake for 13-15 minutes or until center springs back when lightly touched.
Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan and carefully peel off paper. Roll the cake up in the towel while hot, starting with 10-inch side. Cool completely on wire rack for about an hour.
When the cake is almost completely cooled, make the filling.
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar, sifted
4 Tbsp butter, softened
1 tsp vanilla
Beat the cream cheese, powdered sugar, butter and vanilla with an electric mixer until smooth.
When the cake has completely cooled, unroll it, spread the cream cheese filling over the cake and re-roll the cake. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.
When ready to serve, unwrap the cake, cut into even slices and place it on a platter. Sprinkle with powdered sugar if desired.