This is a great item to make as a dessert for and holiday occasion.
Ingredients :
3/4 cups of all purpose flour
3 eggs (room temperature)
1 cup sugar
2/3 cup canned pumpkin
1 cup of chopped walnuts
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon salt
Powdered sugar (dusting)
Filling:
8 oz package cream cheese
1/4 cup unsalted butter (soften)
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Grease a 1/2 sheet tray and line with parchment paper and spray with vegetable oil. Sprinkle a clean kitchen towel with powered sugar and set aside. Preheat the oven to 375 degrees
In a small bowl whisk together the flour, cinnamon, baking powder, ginger, salt and nutmeg.
In the bowl of a stand mixer with a whisk attachment add the eggs and mix on high speed until thick, about 5 minutes. Slowly add in the sugar at a medium speed until fluffy. Remove the bowl from the stand mixer and stir in the canned pumpkin and lemon juice. Add in the flour mixture and whisk until blended (lumps disappear).
Spread the batter into the prepared pan and smooth out evenly. Sprinkle the nuts over the batter and bake for approximately 15 minutes until the center springs back to the touch.
Remove from the oven and run a knife along the edges to loosen from the pan. Invert the cake onto the kitchen towel and roll the cake from the narrow end. (you must do this while it is hot or the cake roll will crack) Cool on a cooling rack. Make the filling by adding all the ingredient to a stand mixer fitted with a whip attachment and blend at a high speed until smooth and creamy.
Unroll the cake and spread the filling evenly throughout, then re-roll the cake leaving the seam down on a serving platter. Sprinkle with powdered sugar and chill for at lease two hours before serving.
(The best way to cut this cake is with a bread knife. Heated it in hot water, dried and wipe off between cuts)
Enjoy
Chef Brian Klauss
bakekrazy 