Clarke's Pumpkin Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggs
1 c. granulated sugar
¾ c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
½ tsp. salt
½ tsp. ground nutmeg
⅔ c. canned pumpkin
1 tsp. lemon juice
8 oz. cream cheese, softened
6 tbsp. butter, softened
1⅓ c. powdered sugar
1½ tsp. vanilla extract
1 tsp. lemon juice
1 c. powdered sugar: for the towel
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Directions: |
Directions:Coat bottom and sides of 15X10 Jelly roll pan with cooking spray. Line with wax paper. Spray wax paper and set aside.
Beat eggs at medium speed with electric mixer for 5 minutes or until thickens and lemon colored.
Gradually add sugar, beating until well combined.
Combine flour and next 6 ingredients. Mix well.
Gradually add to egg mixture, beating well.
Add pumpkin and 1 tsp. lemon juice, beat well.
Spread batter in prepared jelly roll pan. Bake at 375º for 15 minutes. Check with toothpick.
Sift 1 c. powdered sugar onto dish cloth in a 15X10 rectangle.
Turn cake out onto dish towel. Take off waxed paper. Roll cake and dish towel together. Place seam side down and cool on wire rack.
Beat cream cheese and butter at medium speed until creamy. Gradually add powdered sugar. Beat until smooth.
Stir in vanilla and lemon juice.
Unroll cake, remove towel.
Spread cream cheese mixture on cake.
Reroll cake without towel.
Wrap in foil or waxed paper.
Chill 3 hrs. Serve. |
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Personal
Notes: |
Personal
Notes: Yummy!
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