Pumpkin Roll with Nutmeg You Have To Try

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Pumpkin Roll with Nutmeg

"Pumpkin cake rolled like a jelly roll with cream cheese filling."

Ingredients :

1 half of cups self-rising flour
1 cup white sugar
1 cup brown sugar
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
6 eggs
1 1/3 cups canned pumpkin puree
half of cup butter, softened
2 (8 ounce) packages cream cheese, softened
2 cups confectioners' sugar

Instructions :

Prep : 20M	Cook : 15M	Ready in : 1H35M

Preheat oven to 350 levels F (one hundred seventy five stages C). Grease and flour a 10x15 inch pan.
Combine the self-growing flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir within the pumpkin, then beat within the eggs, separately, until combined.
Pour batter into organized pan. Bake within the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out easy. Immediately flip cake out onto a moist cotton towel. Starting from a long aspect, roll cake with the towel jelly-roll fashion. Cool cake roll, seam facet down, on cord rack till absolutely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese till light and fluffy. Beat in the confectioners' sugar, mixing until easy.

Notes :

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