Pumpkin Roll
椰子小姐璐露
用料
| Cake | |
| all-purpose flour | 3/4 cup |
| baking powder | 1/2 teaspoon |
| baking soda | 1/2 teaspoon |
| cinnamon | 1/2 teaspoon |
| cloves | 1/2 teaspoon |
| salt | 1/4 teaspoon |
| large egg | 3 |
| sugar | 1/2 cup |
| pure pumpkin can | 3/4 cup |
| Filling | |
| cream cheese | 1 pkg. (8 oz.) |
| butter | 5 tablespoon |
| vanilla extract | 1 tablespoon |
| sugar | 1/4 cup |
Pumpkin Roll的做法
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PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or tin foil).
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COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. 先流质再干粉。
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BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared paper. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
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BEAT cream cheese, sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
