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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Helen Adams Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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