![]() ![]() Serve: Cut roll into 1/2 inch slices, sprinkle with powdered sugar. Your pumpkin rolls can be frozen for up to six months, although they never last that long here at the castle. Gently roll the cake up tightly, forming a nice roll.ħ.Wrap in plastic wrap, then wrap in aluminum foil.įreeze until ready to eat. Spread the filling evenly onto the cake.Ħ. It will curl up a little, that’s okay as you are going to roll it back up again and won’t notice.ĥ. Unwrap the cake, gently rolling it out as flat as you can. Once your cake roll has completely cooled, it’s time to add the filling.ģ.Gradually add in powdered sugar and mix well.Ĥ. Starting at one of the narrow ends roll towel and cake together, tucking in the edges.ĩ.Place in freezer until completely cool. ( The powdered sugar keeps the roll from sticking to the towel.)Ĩ. Turn out immediately onto a cotton towel, or as my Granny called them” Tea Towels “, that has been sprinkled with powdered sugar. Bake in a preheated oven 375 degrees for 15 minutes or until done and pulling away from sides of the pan.ħ. Gradually beat in sugar, pumpkin and lemon juice.Ģ.Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt.ģ.Gradually add together to the pumpkin mixture until completely blended.Ĥ.Pour and spread batter evenly into jelly roll pan.Ħ. ( I use Pam baking spray)ġ.Beat Eggs 5 minutes. ![]() ![]() Grease and flour a 10 X15 jelly roll pan. Here is a list of the ingredients that you are going to need: Today, just because I love you, I am going to share that recipe with you. They taste heavenly and are so easy to make that they have become my go to dessert. Many years ago good friend of mine shared her awesome pumpkin roll recipe with me and I am so thankful that she did! I have made at least 6, or more, of these rolls every year during the holiday season since that time. ![]()
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