Icebox Pumpkin Cream Roll
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
1/4 ts Salt
1 c Heavy cream
1/4 c Powdered sugar
1/2 c Cooked pureed pumpkin
1/2 ts Mixed pumpkin pie spice
1 c Chopped toasted pecans
1 ts Vanilla
Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll
pan with parchment or wax paper, and grease the paper well. To prepare
the pumpkin roll, beat the egg yolks and granulated sugar until light
and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice,
flour, and baking powder. Beat egg whites with salt, until firm peaks
form. Fold whites into yolk mixture. Pour batter into the prepared pan.
Bake 15 minutes, until cake bounces back when touched in the center.
Turn out onto wax paper that has been sprinkled with powdered sugar.
Immediately peel off top paper and carefully roll up cake, making the
roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until
stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin
puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled
cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours.
When ready to serve, sprinkle with additional powdered sugar. -Makes 8
To 10 Servings
LadyBug
Here's a good on fer da book!
Thanks for all of your good efforts Clark.
I appreciate all you have done.
Hugs,
LadyBug
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