Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Cake and photos by odetteganda, Premium Member © Sarah Phillips
Cake and photos by odetteganda © Sarah PhillipsCraftyBaking.com
This makes a perfect recipe to serve at Thanksgiving time, especially because it is made with pumpkin puree and flavored with ginger, two holiday flavors. The roulade or cake roll is filled with Gingered Cream Cheese Filling, and garnished with Spiked Whipped Cream just before serving. The recipe can be made ahead: bake and fill the roulade up to 2 days before you need it, cover it tightly in plastic wrap and refrigerate.
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ODETTE, Premium Member, Says: "It's wonderful! The aroma of the cake wonderfully filled my kitchen while baking. For somebody who does not like ginger, I loved this cake! The cake was very soft, fluffy and tasty! The cream cheese filling is a perfect compliment to the very flavorful cake."