Icebox Pumpkin Cream Roll
-Desserts and Cakes -Makes 8 To 10 Servings -THE CAKE 6 Eggs, seperated 1/2 c Sugar 1/2 c Pureed pumpkin 1 ts Mixed pumpkin pie spice 1/3 c All-purpose flour 1/2 ts Baking powder
Ingredients
- 1/2cup sugar
- 1/2cup pureed pumpkin
- 1tsp mixed pumpkin pie spice
- 1/3cup all-purpose flour
- 1/2tsp baking powder
- 1/4tsp salt
- 1/4cup powdered sugar
- 1/2cup cooked pureed pumpkin
Directions
- 1
Desserts and Cakes -Makes 8 To 10 Servings -THE CAKE 6 Eggs, seperated 1/2 c Sugar 1/2 c Pureed pumpkin 1 ts Mixed pumpkin pie spice 1/3 c A
- 2
Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well
- 3
To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick
- 4
Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder
- 5
Beat egg whites with salt, until firm peaks form
- 6
Fold whites into yolk mixture
- 7
Pour batter into the prepared pan
- 8
Bake 15 minutes, until cake bounces back when touched in the center