Pumpkin Roll

Pumpkin Roll

This is one of those desserts everybody seems to like. The cake is tender and moist with just the right amount of pumpkin and spices. Whenever I make one someone will comment that they seem hard to make. They aren’t. Just follow the directions and you’ll be fine. The effort is well worth it. Another plus is that this recipe makes 2 cakes so you can serve one now and have another one for later. They are baked in a jelly roll pan. There are several sizes of jelly roll pans out there. For this recipe I use the smaller size, which is 10×15 inches. These cakes can also be frozen.

Pumpkin Roll

6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. canned pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
about 4 cups powdered sugar
1 lb. cream cheese, softened
1 t. vanilla
1 c. chopped nuts, optional

Preheat oven to 375 degrees. Grease 2 jellyroll pans  (10×15) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Divide batter between prepared pans and bake one 12 minutes or until cake springs back when toughed lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at narrow end roll up cake in the towel and allow to cool. Repeat with second cake.
Prepare filling by beating together 3 cups of powdered sugar with the cream cheese and vanilla. Add additional sugar, if needed. Stir in nuts, if using.
To finish cakes, carefully unroll and remove towel. Spread half of the filling on one cake and re-roll. Repeat with second cake. Chill. Makes 20 servings and can be frozen.