Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
Tuesday, May 11, 2010
Pumpkin Cake Roll
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
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 pan.
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.