"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Helen Adams Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs - separated
1 c Sugar
2/3 c Pumpkin
3/4 c All Purpose Flour
1 t Soda
1/2 t Cinnamon
1/2 t Salt

Filling
8 oz Cream Cheese - softened
2 T Butter - softened
1 c Confection Sugar
3/4 t Vanilla

Directions:
Directions:
Line a 15" x 10" baking pan with waxed paper. Grease the paper and set aside. In a large mixing bowl beat egg yolks till thick and lemon colored. Gradually add 1/2 c Sugar and Pumpkin. Beat on high until stiff peaks form. Fold into egg yolk mixture. Mix Flour, Soda, Cinnamon and Salt. Fold into Pumpkin. Spread in pan. Bake at 375 12 - 15 minutes till cake springs back when touched. Cool 5 minutes turn cake onto a kitchen towel dusted with Confection Sugar. Peel off waxed paper. Roll up cake in towel. Jelly Roll style. Starting with short side cool completely on wire rack

Filling
Mix Cream Cheese, Butter, Confection's Sugar and Vanilla. Beat till smooth. unroll cake. Spread filling evenly within 1/2 inch of edge. Roll up again, cover and freeze until. Me be frozen 3 months Remove from freezer 15 minutes before cutting. Dust with Confections Sugar

 

 

 

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