Pumpkin Cake Roll Recipe

Name: Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. flour; 1 tsp. baking powder; 2 tsp. pumpkin pie spice; 4 egg yolks; 1/2 tsp. vanilla; 1/3 c. sugar; 4 egg whites; 1/2 c. sugar; 1/2 c. canned pumpkin; sifted powdered sugar

Servings: persons

1
Combine flour, baking powder and pumpkin pie spice; set aside. Beat egg yolks and vanilla with electric mixer on high for 5 minutes.
2
Gradually add 1/3 cup sugar, beating until sugar is dissolved.
3
Stir in 1/2 cup pumpkin.
4
Beat egg whites until soft peaks form.
5
Gradually add 1/2 cup sugar, beating until stiff peaks form.
6
Fold yolk mixture into beaten egg whites.
7
Sprinkle flour mixture over egg mixture; fold in gently just until combined.
8
Spread into greased and floured 15 x 10 x 1-inch jelly roll pan.
9
Bake at 375u00b0 for 12 to 15 minutes, or until cake springs back when lightly touched.
10
Turn cake out onto towel. Sprinkle with powdered sugar.
11
Roll up towel and cake, jelly roll style.
12
Cool.
13
Unroll cake; spread with Cream Cheese Frosting. Roll up cake.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. flour, 1 tsp. baking powder, 2 tsp. pumpkin pie spice, 4 egg yolks, and more.

Yes, Pumpkin Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake Roll

How did you like this recipe?

Frequently Asked Questions