Wilton Pumpkin Cake Pan Food
PUMPKIN ROLL CAKE RECIPE
A beautiful and easy jelly roll style pumpkin cake. Delicious and festive for the fall season. I got this recipe from Wilton and had to share this amazing find! Enjoy!
Provided by ArleneWhit
Categories Low Protein
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- For the cake, preheat oven to 375ºF. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
- In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
- In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
- Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
- For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
- Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
- Cover and refrigerate 2-3 hours or until ready to serve.
Nutrition Facts : Calories 309.1, Fat 18, SaturatedFat 10.9, Cholesterol 63.7, Sodium 148.2, Carbohydrate 34.4, Fiber 0.9, Sugar 24.2, Protein 4.3
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