Pumpkin Roll

25 mins

20 mins

Half

1 comments

Alejandra Cota

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This delicious pumpkin roll is easier to make than you imagine. It has an ideal consistency and an incredible presentation that you will love. You can not lose this.

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Ingredients

12 portions

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Preparation

Preheat the oven to 190 ° C.

Beat the eggs with the sugar until the eggs turn pale. Add the pumpkin puree. Combine flour, baking powder, baking soda, salt and spices. Integrate the flour mixture to the blender from little to little.

Grease a baking tray and place a sheet of waxed paper on top. Sprinkle vegetable oil on waxed paper and sprinkle with flour. Pour the mixture over the baking tray and spread the mixture so that it is even.

Bake at 190 ° C for 11-14 minutes.

Sprinkle a cloth napkin with icing sugar, remove the cake from the oven and flip the cake over the napkin.

Remove the waxed paper and with the help of the napkin, roll the cake and let it cool.

For filling: Acrema cream cheese and butter at room temperature and sugar glass.

Add the corn syrup and the whipping cream.

Unroll the sponge cake and spread the filling, roll it back with the help of the towel.

Sprinkle icing sugar on top.

PRESENTATION

Serve on a nice plate.

TIPS

If you do not have a cloth napkin to roll the bread, you can use waxed paper.

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Pumpkin Roll

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (1)

Esmeralda Balderrama

20/10/2016 20:18:18

en la receta dice crema para batir ,en el video veo que le ponen leche condensada en la receta dice crema para batir, en el video le ponen leche condensada y no es la cantidad que dice en la receta me podria decir por favor cual es el ingrediente que lleva la receta y la cantidad por favor