Heat oven to 375° F. Grease 15 x 10 inch pan (or jelly-roll pan) and line with wax paper. Butter the wax paper paper.
Sprinkle a thin, cotton kitchen towel with all purpose flour and set aside.
Combine flour, baking powder, baking soda, cinnamon, and salt in small bowl.
Beat eggs and 1/4 cup maple syrup in large mixer bowl until thick.
Add the pumpkin to the egg mixture and beat well.
Stir in flour mixture and mix until no lumps are visible.
Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
Beat cream cheese, 1/4 cup maple syrup, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake, you may not use it all. Sprinkle with nuts.
Reroll cake without the towel. Use a pastry brush to brush off excess flour.
Wrap pumpkin roll in plastic wrap and twist the ends to tighten the roll. Refrigerate at least one hour.
Slice while cold and serve at room temperature or chilled. Garnish with the left over cream cheese frosting.
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