Ingredients and Weight:
- 1 cup pure pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 teaspoon cream of tartar
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 15x10-inch baking sheet with parchment paper.
- In a large bowl, combine pumpkin, 1/2 cup sugar, flour, cinnamon, ginger, and salt.
- In a separate bowl, whisk egg whites and cream of tartar until stiff peaks form.
- Gradually whisk pumpkin mixture into egg whites.
- Pour batter onto prepared baking sheet and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert cake onto a tea towel dusted with powdered sugar.
- Starting from one short end, gently roll up the cake with the tea towel inside.
- Let cool completely before filling with cream cheese filling.
Nutritional Information:
One slice (1/8 of the roll) contains approximately:
- Calories: 320
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 290mg
- Carbohydrates: 46g
- Protein: 7g
Dish Characteristics:
- Moist and fluffy pumpkin cake
- Soft and creamy cream cheese filling
- Delicate and festive appearance
- Perfect for Thanksgiving or fall celebrations
User Comments:
- "This pumpkin roll was so delicious and easy to make. It was a hit at our Thanksgiving dinner." - Sarah
- "The cake was perfectly baked and the cream cheese filling was just the right amount of sweetness." - Jessica
- "I loved the cinnamon and ginger spices in this roll. It gave it a wonderful fall flavor." - Mike
Special Precautions and Tips:
- Use fresh pumpkin puree for the best flavor.
- Don't overbake the cake, as it will dry out.
- Roll the cake up while it's still warm to prevent it from cracking.
- Let the cake cool completely before slicing to prevent the filling from spilling out.
