Pumpkin Cream Cheese Roll

Products Used
1
75
167
pumpkin cream cheese roll dixie
By Dixie Crystals
Prep Time:
30m
Bake/Cook Time:
15m - 18m
Yield:
One 14-inch cake roll

Chef Eddy's Pumpkin Cream Cheese Roll Cake is a very moist and tender cake roll that blends pumpkin, cinnamon, ginger, and allspice for a sweetly spicy treat. When combined with the tangy cream cheese frosting in the center, this Pumpkin Roll cake is worth the extra effort. 

¡Un pastel muy húmedo y blando que combina calabaza, canela, jengibre y pimienta de Jamaica para un postre favorito de otoño y de invierno!

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 375°F. Line a 10 x 15-inch jelly roll pan with parchment paper. Butter sides of pan and set aside.
    2. Beat eggs for 5 minutes until thick and then add all remaining ingredients on low speed.
    3. Pour mixture in pan and spread evenly. Place in oven and bake for 15-18 minutes or until center bounces back when lightly pressed with a finger or a toothpick comes out clean.
    4. Sprinkle cake with powdered sugar and cover it with a kitchen towel. Let cool. Once cool, turn upside down onto a kitchen towel or wax paper.
    5. Prepare Cream Cheese Frosting. Remove parchment paper from surface of cake and spread with cream cheese frosting.
    6. Roll up like a jelly roll and cut into desired size. Enjoy and serve.
    Rate & Review
    or to post comments
    LISBETH A
    Nov 18, 2010

    REMINDS me of one my mother used to make for Thanksgiving

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    Arrollado de Calabaza y Baño de Queso de Crema

    Products Used
    1
    75
    167
    pumpkin cream cheese roll dixie
    Por Dixie Crystals
    Tiempo de preparación:
    30m
    Tiempo de cocción / cocción:
    15m - 18m
    Rendimiento:
    un arrollado de 14 pulgadas

    ¡Un pastel muy húmedo y blando que combina calabaza, canela, jengibre y pimienta de Jamaica para un postre favorito de otoño y de invierno!

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Dixie Crystals
    Products Used

    Ingredientes

    • 3 huevos grandes
    • 1 taza de Dixie Crystals Azúcar Granulada Extra Fina
    • 1 cucharadita de extracto de vainilla
    • 2/3 taza de calabaza
    • 3/4 taza de harina de trigo (spoon and sweep method*)
    • 1/2 cucharadita de levadura en polvo
    • 1/2 cucharadita de bicarbonato de sodio
    • 1/2 cucharadita de sal
    • 1 cucharada de canela
    • 2 cucharaditas de jengibre
    • 1/2 cucharadita pimienta de Jamaica
    • Baño de Queso Crema
    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 375°F.
    2. Cubra un molde para arrollado de 10 x 15 pulgadas con papel pergamino. Unte con mantequilla ambos lados del molde y póngalo a un lado.
    3. Bata los huevos durante 5 minutos hasta que espese y luego agregue todos los ingredientes restantes a baja velocidad.
    4. Vierta la mezcla en el molde y extiéndala uniformemente. Coloque el molde en el horno y hornee durante 15 a 18 minutos o hasta que el centro se recupere cuando se presiona ligeramente con un dedo o que un palillo insertado salga limpio.
    5. Espolvoree el pastel con azúcar en polvo y cúbralo con un paño de cocina. Deje que se enfríe. Una vez enfriado, vuélquelo sobre el paño de cocina o papel encerado.
    6. Prepare el Baño de Queso Crema. Retire el papel pergamino de la superficie del pastel y esparce el baño sobre la superficie.
    7. Enróllelo como un arrollado y córtelo al tamaño deseado. Disfrute y sirva.

     

    LISBETH A
    Nov 18, 2010

    REMINDS me of one my mother used to make for Thanksgiving

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