Pumpkin Roll | Torta de Abobora
This easy Pumpkin Roll will be your go to dessert for fall and a great alternative to the same old Pumpkin Pie you make at Thanksgiving. You can substitute the filling in the recipe with your favorites such as vanilla or chocolate pudding.
5 eggs separated
1 and 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
1 cup sugar
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (8 ounce) package of cream cheese
4 tablespoons butter (soft)
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350 F.
Beat the egg yolks with 1/2 of the sugar until lemony colored. Mix the flour, baking powder, cinnamon, and nutmeg in a small bowl and mix. Add the flour mix and the pumpkin to the eggs and mix for a few minutes.
In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff peaks form. Fold into the batter.
Grease a jelly roll pan with margarine and line with parchment paper. Grease the parchment paper and then pour the batter into the pan. Spread the batter evenly with a spatula and shake the pan gently from side to side to even out the batter
Cook for about 12-15 minutes or until a toothpick comes out clean. Be careful not to overcook the cake or it will crack.
Place a clean white towel on the counter and sprinkle with a thin layer of regular sugar. Flip the cake onto the towel, remove parchment paper, and begin rolling the cake with the towel. Let the cake cook for at least 20 – 30 minutes.
While the cake cools make the filling by combining all ingredients and mixing well.
When cake is cool cut off the crusty edges and spread the filling in a thin layer over the cake. Roll the cake with the filling inside and cover with saran wrap until ready to serve in slices.