Sunny's Pumpkin Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For cake:
3 eggs
1 cup sugar
⅔ cup pumpkin
1 teaspoon lemon juice
¾ cup unbleached flour
1 teaspoon baking powder
2 teaspoons cinnamon
⅛ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Powdered sugar
Filling:
1 cup powdered sugar
6 ozs cream cheese
4 tablespoons butter
½ teaspoon vanilla
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Directions: |
Directions:Preheat Oven to 375º
Cover 15" X 10" X 1" jelly roll pan with parchment paper.
Bake 15 minutes
Cake
Beat eggs 5 minutes on high speed of electric mixer until thick and dark yellow; a "ribbon" will form when the paddle is lifted from the bowl.
Gradually beat in sugar.
Stir in pumpkin and lemon juice.
Whisk together flour, baking powder, spices, and salt; fold into the pumpkin mixture.
Spread evenly into the pan.
After baking turn out on a tea towel that has been liberally sprinkled with powdered sugar.
Starting at the narrow end, roll towel and cake together; cool.
Unroll and spread filling evenly over the cake; sprinkle with pecans; re-roll tightly.
Sift powdered sugar over the chilled roll before serving.
Chill several hours or overnight.
Filling:
Beat together cream cheese, butter, sugar, and vanilla. Beat until smooth.
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This was one of Sunny Van Eaton's "signature" deserts. The recipe and the dish are commonplace now, but not so in the 1970s. Linda Petrash, an excellent cook and baker, loved the Pumpkin Roll Sunny had given us for Christmas. Linda lived in Sherman, TX, four hours south of Sunny's home in Stillwater, OK. And yet, when Linda met Sunny at our house her oohs and ahhs over the Pumpkin Roll did not move Sunny to share the recipe.... The refusal simply spurred Linda to figure out the recipe for herself by trial and error.
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