Rocambole de abóbora com recheio de cream cheese

Ingredientes

• 3 large eggs
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 8 ounces softened cream cheese
• 3 Tablespoons softened butter
• 1 teaspoon vanilla paste
• 1 cup powdered sugar plus extra for dusting

Modo de preparo

1. 1

   Preheat: your oven to 375F.

2. 2

   Mix the Wets: In a large mixing bowl, beat the eggs, sugar, and pumpkin puree.

3. 3

   Mix the Dry Ingredients: In another mixing bowl, mix the flour, pumpkin pie spice and baking soda.

4. 4

   Combine: Add the dry ingredients slowly to the beaten egg mixture and combine until smooth.

5. 5

   Line: a 17-1/2” x 13” x 1” baking tray with parchment paper overhanging about 1 inch over the sides. Spread pumpkin cake batter mixture evenly on top of the parchment paper with an offset spatula. Note: the baking tray doesn’t need to be precisely the same size but a height of at least 1”.

6. 6

   Bake: in the oven for 15 minutes or until the top of the cake springs back when touched. Remove from the oven and allow to cool just enough to handle. Lift the cake out of the pan using the overhanging parchment paper.

7. 7

   Roll: Starting from the short end, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.

8. 8

   Prepare the cream cheese filling: . Beat the cream cheese, butter, and powdered sugar until smooth.

9. 9

   Unroll: the cake and spread the cream cheese filling on top using an offset spatula, leaving 1/4-inch edge to prevent the filling from spilling out when you roll it up.

10. 10

    Roll: the pumpkin cake back up without the parchment paper, cover in plastic wrap, and chill for at least two hours before serving.

11. 11

    Dust: with powdered sugar before serving.