Libbys Pumpkin Roll Food
LIBBY'S® PUMPKIN ROLL
Make and share this LIBBY'S® Pumpkin Roll recipe from Food.com.
Provided by Toll Housereg
Categories Pumpkin
Time 58m
Yield 10
Number Of Ingredients 16
Steps:
- FOR CAKE:.
- PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- 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. Sprinkle with nuts.
- 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 towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- FOR FILLING:.
- BEAT cream cheese, 1 cup powdered 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.
- COOKING TIP:.
- Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Nutrition Facts : Calories 332.1, Fat 16.2, SaturatedFat 9.2, Cholesterol 99.1, Sodium 295.3, Carbohydrate 43.4, Fiber 0.4, Sugar 35.5, Protein 4.3
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- Preheat oven to 375°. Prepare 10" X 15" X 1" jelly-roll pan; grease sides, line with waxed paper then sprinkle waxed paper and sides of pan with flour, shake off excess.
- In a small bowl , mix flour, baking soda, baking powder, cinnamon, allspice, and salt until combined.
- In a large bowl, beat sugar and eggs until thick. Add pumpkin, beat until combined. Stir in flour mixture. Pour into prepared pan; even batter with a spatula. Bake for 13-15 minutes. (Check after 10 or 11 minutes if using a dark pan.)
- While the cake is in the oven dust a kitchen towel with powdered sugar. (To do this I put the powdered sugar in a mesh strainer and tap it as I move it over the towel.)
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- Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
- Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.Recipe and photo courtesy of NESTLÉ USA and www.VeryBestBaking.com.
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- In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and lemon juice.
- Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended.
- Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle.
- Invert hot cake onto a flour sack dishtowel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely.
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