pUmPkiN RoLL

Pumpkin roll nie wat masa ending year '09 & starting year '10 (mlm thn baru ler) hehehe.. x tau apa nk santap masa tgk munga api kt tv mlm nnt coz cik abg keje hari tu so x leh la nk joint New Year Celebration. Sob..sob..sob.. nak bg diri ni lupakan kesedihan.. apa lg.. bermain la dgn sahabat handai yg setia bersamaku ketika di dapur. hahaha.. Tgk kt dapur ada balance labu tempoh hari. Sblm labu nie busuk baik buat something kan.. errmm jenguk2 la kt internet apa resepi yg berkaitan ngan labu.. at last jumpa resepi kt Nestle website. Jika berkenan cuba la.. resepi di bawah ye..

Source : Very best baking (Nestle website)

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin
• 1 cup walnuts, chopped (optional) (x letak pun)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

* Disebabkan cream cheese kehabisan stok dirumah, filling dia aku guna peanut butter tp lg sedap guna resepi kt atas nie so creamy. yumm..yumm..

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

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 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.