Pumpkin Roll with Vanilla Cream and Caramel Glaze

Updated at: Thu, 17 Aug 2023 05:33:20 GMT

Step 1

Preheat oven to 375°F. Sift powdered sugar generously over clean towel. Spray 15 x 10 jelly roll pan with no-stick spray. Line with waxed paper and spray with no-stick spray. Combine pumpkin pie spice, baking powder, soda and flour in a small bowl. In a large mixing bowl, beat eggs with electric mixer until thick. Gradually add sugar and pumpkin, then flour mixture. Once flour is incorporated, beat 1 minute more. Spread batter evenly into pan. Bake for 9-12 minutes or until toothpick inserted in the center comes out clean. Immediately loosen cake around edges and invert onto towel. Carefully remove waxed paper. Roll cake in towel beginning at narrow end. Cool cake completely on wire rack. Unroll cake, spread filling evenly to edges of cake. Re-roll; wrap in plastic wrap and refrigerate several hours before serving.

Step 2

Combine shortening and butter in a small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy. In a separate bowl combine powdered sugar, evaporated milk, vanilla extract, salt and pumpkin pie spice (if desired). In a medium bowl on low speed until well combined. Add shortening mixture to powdered sugar mixture. Beat on high speed of mixer just until stiff peaks form. Cover and refrigerate.

Step 3

Drizzle cake with caramel syrup and sprinkle with toasted almonds. Serve slices with additional caramel syrup.

1 liked

0 disliked

Special occasion