Tuesday, May 11, 2010

Pumpkin Cake Roll

Ingredients:4 eggs
½ cup flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. vanilla
1/3 cup granulated sugar
½ cup granulated sugar
½ cup canned pumpkin

Directions:1. Separate eggs. (let sit at room temp. for 30 min.). Grease
and flour 15x10x1 jelly roll pan. In a small bowl stir together
flour, baking powder and pumpkin pie spice.

2. In medium missing bowl beat egg yolks and vanilla on high
for 5 minutes until thick and lemon colored. Gradually add the
1/3 cup sugar beating on high until sugar is almost dissolved.

3. Thoroughly wash and dry beaters. In another bowl beat
egg whites on medium speed until soft peaks form (tips curl).
Gradually add the ½ cup of sugar, beating until stiff peaks
form (tips stand straight). Fold egg yolk mixture into beaten
egg white mixture. Sprinkle flour mixture over egg mixture—
fold in gently until just combined. Spread batter evenly over

4. Bake in a 375 degree oven for 12-15 minutes, or until cake
springs back when lightly touched. Immediately loosed edges
of cake from pan and turn cake out onto a towel sprinkled with
powdered sugar. Roll up towel and cake into spiral starting
from one of the cakes short sides. Cool on wire rack. Unroll
cake. Spread cake with cream cheese frosting within one
inch of edges. Hooray you’re done!

Cream Cheese Frosting

1 8 oz. package cream cheese
½ cup butter or margarine (softened)
2 tps. Vanilla
53/4 – 6 ¼ cup powdered sugar

Beat cream cheese, butter and vanilla unitl light and fluffy.
Gradually add 2 cups of powdered sugar beating well.
Gradually add in additional powdered sugar to reach
spreading consistency.

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