1 Large Can of Pumpkin can make up to 4 of these beautiful Jelly-Roll style cakes.
DELICIOUS PUMPKIN ROLL-UP! TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing MAKES: 10 servings
3 large eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (or a tad more if you like!)
1/4 teaspoon nutmeg (or more if you like!)
3/4 teaspoon ginger (or a tad more if you like!)
1/8 teaspoon kosher salt
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar (plus Additional confectioners’ sugar, optional)
3/4 teaspoon vanilla extract
Nutritional Facts: 1 slice: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.
Directions: Line a 15x10x1-in. baking pan (this could be a jelly roll pan OR a smaller cookie sheet works too!) with parchment paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon, nutmeg, ginger and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake gently; allowing the towel to drop beneath the cake. Spread filling evenly to within 1/2 in. of edges. Reroll (without the towel!) Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.
Make-Ahead Plan: Bake, fill and roll the cake, wrap in plastic wrap and refrigerate for up to 3 days.
May be frozen for up to 3 months.