Pumpkin Cake Roll

I have been wanting to make a cake roll for quite some time. I wouldn’t say this recipe is quick and easy but the results are so worth your time and effort! I am going to share the basic recipe and then the different variations. The original recipe is for the jelly roll, and then from there you can make the pumpkin cake roll, the chocolate cake roll and the ice cream roll.


  • 4 Eggs
  • 1/2 Cup Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Vanilla
  • 1/3 Cup White Sugar
  • 1/2 Cup White Sugar
  • Icing Sugar
  • 1/2 Cup Jelly or Jam


  • Separate eggs.  Allow egg and egg whites to stand at room temperature for 30 minutes
  • Grease and lightly flour(or use wax/parchment paper) a jelly roll pan (bar pan)
  • Beat egg yolks and vanilla on high for 5 minutes or until thick and lemon color
  • Add 1/3 cup white sugar, beating on high until sugar is almost dissolved
  • Thoroughly wash beaters
  • In another bowl, beat egg whites until soft peaks
  • Add 1/2 Cup white sugar, beating until stiff peaks form
  • Fold in egg yolk mixture
  • Slowly add flour and baking powder mixture
  • Spread batter, evenly into pan
  • Bake at 375 degrees for 12 to 15 minutes or until cake springs back when pressed
  • Lay out a towel, sprinkle icing sugar over it
  • Once Cake is cooked, loosed edges and transfer to the towel
  • Roll up cake and towel starting with one of the short ends
  • Set on a cooling rack, let sit until completely cooled
  • Once cooled, unroll and spread cream cheese icing on cake (recipe below)
  • Roll back up and cut into thick slices

Cream Cheese Icing:

  • 1 package cream cheese, softened
  • 1/2 cup butter or margarine
  • 2 tsp vanilla
  • 5 3/4 cup (or more if needed) icing sugar

Beat cream cheese, butter/margarine, and vanilla. Add icing sugar until it makes a thick icing.

***make sure that you don’t put too much icing on the cake, spread it thin! If you look below , you can see from the roll right, what happens when there is too much icing.***


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