Pumpkin Nut Cake Roll

Pumpkin Nut Cake Roll might be a good recipe to expand your side dish recipe box. This recipe serves 8 and costs $1.12 per serving. Watching your figure? This lacto ovo vegetarian recipe has 552 calories, 8g of protein, and 30g of fat per serving. 10 people have tried and liked this recipe. A mixture of eggs, baking soda, canned pumpkin, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Baking Pan. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. If you like this recipe, you might also like recipes such as Nut Roll Coffee Cake, Pumpkin Cake Roll, and Pumpkin Cake Roll.

Servings: 8

Preparation duration: 240 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; sift or whisk together to mix. Set aside.In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.With the mixer on low speed, gradually add about of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Sprinkle walnuts evenly over the top of the batter.Bake: Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.Carefully unroll cooled cake but dont try to make the cake lie completely flat, the edge should remain curled so that the cake doesnt split.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1 inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.Before serving, use a fine-mesh sieve to dust top of cake with confectioners sugar. Refrigerate leftovers.

 

Step by step:

1. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; sift or whisk together to mix. Set aside.In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.With the mixer on low speed, gradually add about of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Sprinkle walnuts evenly over the top of the batter.

Bake

1. Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched.

2. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end.

3. Place seam side down on a wire cooling rack to cool completely.In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth.

4. Add powdered sugar; beat until filling is smooth and creamy.Carefully unroll cooled cake but dont try to make the cake lie completely flat, the edge should remain curled so that the cake doesnt split.

5. Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1 inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end.

6. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.Before serving, use a fine-mesh sieve to dust top of cake with confectioners sugar. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need