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Before you jump to Pumpkin Roll recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already know that the body needs a healthy heart. Think about it: if your heart isn’t healthy then the rest of you won’t be either. You already know that regular workout and a healthy lifestyle are imperative in terms of the total health of your heart. Do you know, however, that a number of specific foods are good for making your heart feel better? In this article, you will find out which foods are great for your heart.
Can you remember being told by your mom or dad “an apple a day keeps the doctor away”? Apples contain lots of minerals and elements that can help your heart remain healthy. They’re high in soluble fiber which works as a scrubber on your artery walls, keeping the cholesterol from accumulating and causing blockages. Just one Red Delicious apple each day can make your LDL cholesterol levels decrease by as much as eight percent! That’s a terrific number for somebody who desires a healthier heart.
There are many foods that you can eat that are great for your body. Without a doubt, the foods mentioned in this article can help your body in numerous ways. They are essentially wonderful, however, for improving your heart health. Try incorporating these healthy foods in your diet every day. Your heart will be so much healthier if you do!
We hope you got benefit from reading it, now let’s go back to pumpkin roll recipe. To make pumpkin roll you only need 19 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Pumpkin Roll:
- Provide Cake Ingredients:
- Take 3/4 cup all purpose flour
- Provide 1/2 tsp. baking powder
- Prepare 1/2 tsp. baking soda
- Get 1 tsp. ground cinnamon
- Provide 1/2 tsp. ground ginger
- Use 1/4 tsp. ground nutmeg
- Get 1/4 tsp. ground cloves
- Take 1/4 tsp. salt
- Prepare 3 large eggs
- Take 1 tsp. vanilla extract
- Use 1 cup granulated sugar
- Use 2/3 cup pumpkin puree
- Use Filling Ingredients:
- Get 1 (8 oz.) cream cheese, at room temperature
- You need 1 cup powdered sugar, sifted
- Take 6 tbsp. unsalted butter, softened to room temperature
- Use 1 tsp. vanilla extract
- Use Additional powdered sugar, for dusting at the end
Steps to make Pumpkin Roll:
- To make the pumpkin roll: Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
- In a separate bowl, whisk the eggs and granulated sugar for 1 minute, until thick. Add in the vanilla and pumpkin and whisk until just combined. Fold in the flour mixture with a rubber spatula and stir together until just combined.
- Line a 15x10 inch baking pan with parchment paper, leaving additional parchment paper hanging off the sides so you can easily lift the cake out after baking. Spread the batter evenly onto the prepared pan.
- Bake for 13-15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Then slowly, use your hands to roll the cake (short end to other short end) until it is completely rolled up (careful, the cake will be very hot!).
- Transfer the rolled cake to a wire rack and allow to cool completely before frosting.
- To make the cream cheese filling : While cake is cooling, whisk together the cream cheese, powdered sugar, butter and vanilla until smooth. If the filling is too thin, add a small amount more of powdered sugar. If the filling is too thick, add 1 or 2 tsp. of water. You want the filling to be easy to spread, but you don't want it to be too runny or it will ooze out of the cake as you re-roll it.
- Once the cake is cooled to room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (it's ok if the edges curl up slightly). Spread the cream cheese mixture evenly over cake, leaving a 3/4 inch border on all sides.
- Then, carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. I made mine the day before and chilled it overnight.
- When ready to serve: Remove the pumpkin roll from the fridge and carefully unwrap. Transfer it onto a cutting board or a serving dish. Lightly dust with additional powdered sugar, then slice carefully with a sharp, serrated knife and serve.
- Re-wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.
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