- 1 cup cake flour sifted
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 cups cream cheese frosting (Double the Fluffy Cream Cheese Recipe)
Adjust oven rack to middle and preheat oven to 350. Grease 18 x 13 in rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. And pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 min. Before cooling, run knife around edge of cake to loosen,and turn out onto clean sheet of parchment paper that has been dusted with confectioners' sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hr.
To Assemble: Gently unroll cake and spread with frosting, leaving 1 in boarder at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firly in plastic wrap and chill completely - at least 1 hr. Chilled for 1 or 2 days makes it better.
*America's Test Kitchen
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