Ingredients Jump to Instructions ↓

  1. Pumpkin Roll

  2. 1/2 cup all-purpose flour

  3. 1 tsp baking powder

  4. 2 tsp pumpkin pie spice

  5. 4 egg yolks

  6. 1/2 cup canned pumpkin

  7. 1/2 tsp vanilla

  8. 1/3 cup sugar

  9. 4 egg whites

  10. 1/2 cup sugar

  11. sifted powdered sugar

  12. Combine flour, baking powder and pumpkin pie spice; set aside. In

  13. a mixing bowl beat egg yolks and vanilla with an electric mixer on

  14. high speed for 5 minutes or till thick and lemon colored. Gradually

  15. add the 1/3 cup sugar, beating on high speed till sugar is nearly

  16. dissolved. Stir the 1/2 cup pumpkin into this mixture. Thoroughly

  17. wash beaters.

  18. In another bowl beat egg whites on medium speed till soft peaks

  19. form (tips curl). Gradually add the 1/2 cup sugar, beating till

  20. stiff peaks form (tips stand straight). Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold

  21. in gently just till combined.

  22. Spread batter mixture evenly onto a 15x10x1 inch jelly roll pan

  23. lined with greased and floured waxed paper. Bake in a 375 degree

  24. 12 to 15 minutes or till cake springs back when lightly

  25. touched near center.

  26. Immediately turn cake onto a very thin towel (or paper towels)

  27. sprinkled generously with powdered sugar. Peel the waxed paper

  28. off and roll up the towel and cake jelly roll style from one of

  29. the cake's short sides. Cool on a rack. Unroll cake; remove towel.

  30. Spread cake with cream cheese icing. Roll up cake.

  31. Cream Cheese Icing

  32. 2 3-ounce packages cream cheese

  33. 1/2 cup softened margarine or butter

  34. 2 tsp vanilla

  35. 4 1/2 cups sifted powdered sugar

  36. In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar,

  37. beating well.

  38. Gradually beat in enough remaining powdered sugar to make frosting

  39. of spreading consistency. Frosts tops and sides of two 8- or 9-inch

  40. cake layers. Cover cake; store in refrigerator.


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