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Correo Electrónico
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Ingredientes
- 3 eggs
- 2/3 cup sugar
- 1 cup canned pumpkin
- 3/4 cup gluten-free all-purpose baking mix
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup walnuts,finely chopped
- powdered sugar for dusting
- Filling:
- 8 ounces cream cheese,softened
- 1/4 cup butter,softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
Direcciones
- In mixing bow,l beat eggs for several minutes. Add sugar and mix until light in color.
- Add the pumpkin and
- mix until blended.
- In a small bowl combine the dry ingredients,add it to pumpkin mixture. Mix it until just blended.
- Pour batter into a sprayed jelly roll pan.Spread out the batter to the edges of the pan. Sprinkle the finely chopped walnuts on top. bake at 375 degrees for around 10 minutes.Let cool in pan on a wire rack for 10 minutes. Turn the cake onto a towel that has been sprinkled with powdered sugar,walnut side down. Roll the cake and towel lengthwise. Leave it to cool. Combine the filling and beat until smooth. Unroll the cake and spread the filling over.Roll the cake back up without towel this time. Wrap in plastic wrap and refrigerate at least one hour before serving.When ready to serve,unwrap and slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 229 | |
| Calories from Fat 125 | 55% |
| Total Fat 14.31g | 18% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 209mg | 9% |
| Potassium 87mg | 2% |
| Total Carbs 23.27g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 21.97g | 15% |
| Protein 3.29g | 5% |
