Main Recipe Thanksgiving Pumpkin Cake Roll
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Ingredients:
- 1 teaspoon baking powder
- 8 ounce cheese (package cream softened)
- 2 teaspoon cinnamon
- 3/4 cup flour
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 cup powdered sugar
- 2/3 cup pumpkin (canned solid pack )
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 - 3 tablespoon cream (heavy )
- 3 egg (s)
- 1 teaspoon juice (lemon )
- 1 cup sugar
- 8 ounce cheese (package cream softened)
- 2 teaspoon cinnamon
- 3/4 cup flour
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 cup powdered sugar
- 2/3 cup pumpkin (canned solid pack )
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 - 3 tablespoon cream (heavy )
- 3 egg (s)
- 1 teaspoon juice (lemon )
- 1 cup sugar
Preheat oven to 375°F. Line a 15 by 10 inch jelly roll pan with waxed paper and grease paper. Set aside. In large bowl, beat eggs on high speed for 5 minutes, until light yellow and fluffy. Gradually beat in white sugar. Stir in pumpkin and lemon juice and beat until smooth. Sift flour with baking powder, cinnamon, ginger, nutmeg and salt. Fold the flour mixture into the pumpkin-egg mixture. Spread cake batter in prepared pan and bake for 10 to 15 minutes, or until cake springs back when lightly touched in center. Remove cake from oven and carefully loosen edges from the pan with a knife. Immediately turn cake onto a kitchen towel that has been heavily sprinkled with powdered sugar. Roll towel and cake together, starting at short end. Let cool on wire rack. In medium bowl, combine powdered sugar, softened cream cheese, softened butter, 2 tablespoons cream and vanilla; beat until fluffy. Add more cream if necessary to reach desired spreading consistency. Carefully and gently unroll cake and spread filling over cake. Roll up cake again, using towel to help roll, being careful not roll towel into cake. Cover cake tightly with plastic wrap and refrigerate until ready to serve Yield: 8 - 10 people
Techniques:
baking
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