Phenomenal Phoods

Pumpkin Roll

Ingredients:

For the cake

• 3 eggs
• 2/3 cup pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3/4 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• Powdered sugar, for dusting

For the frosting

• 1 package cream cheese (8 oz.) at room temperature
• 1/2 cup salted butter at room temperature
• 1 teaspoon vanilla
• 2 cups powdered sugar
• Green, orange and brown food coloring*

Instructions:

Make the cake

1. Preheat oven to 350 degrees F.
2. Whisk together the dry ingredients in a large bowl (cinnamon through baking soda).
3. Mix in the eggs and pumpkin until smooth.
4. Grease a 15- x 10- inch jelly roll pan (cookie sheet with edges) and line with wax paper. Grease the wax paper as well (this cake sticks to everything so you have to take extra precautions).
5. Pour the cake batter into the pan and bake for 15 minutes at 350 degrees F.
6. Spread out a thick layer of paper towels on a large surface on the counter and sprinkle with icing sugar.
7. Use a knife to loosen the edges of the cake immediately after it comes out of the oven. Flip it on top of the paper towels and turn the cake out onto the paper towels.
8. Roll up the cake in the paper towels and place seam down on a wire rack to cool.

Make the frosting

1. Beat the cream cheese and butter for 3-5 minutes until completely smooth with no lumps. Make sure they are both room temperature, or you will have lumps.
2. Add the vanilla and 1 1/2 cup of the powdered sugar. Mix for 1-2 minutes until super smooth.
3. At this point, divide up your frosting. You will want about 1/3 cup of brown frosting and 1/2 cup of green frosting. The rest will be orange. Add your food coloring to the separate dishes and mix until it is the color you want. Add the remaining 1/2 cup of powdered sugar to the green and brown frosting as needed to get a consistency that is stiff enough to pipe and hold a shape. The frosting for filling the cake should be slightly runnier so you can spread it easily.
4. As soon as the cake is cooled, unroll it from the paper towels and spread the orange frosting over the top of it. The cake will be lifted up a bit from being rolled so don't try to press it down too flat or it will crack.
5. Roll the cake up again once you have iced it. Use a star tip to pipe a line of brown stems going down the top center of the cake. Use a small, round tip to pipe vines and a leaf tip to add a few leaves here and there on the vines. Store in the fridge and slice to serve. Each slice should look like a pumpkin!