Northeast Gardening: Edibles '08 -Part 4, 1 by WNYwillieB

WNYwillieB wrote:
Who behaves when unsupervised?? Hope you are enjoying a leisurely trip south, Louise!

Sorry I'm so late to get this to y'all, but here it is!

Pumpkin Roll

Prep time: 25 minutes
Bake time: 15 minutes
Oven temp: 375ºF
Chill time: 1 to 2 hours

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Filling Recipe Below

Preparation:

** In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until well blended.

** In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10x15 inch jelly roll pan.

** Bake at 375ºF for 15 minutes. Remove from oven and cool for 15 minutes. Place cake on a clean towel. Cool 10 more minutes. From 10 inch side, roll the cake up in towel. Set aside. (I roll mine along the 15 inch side)

** Meanwhile, prepare filling. Unroll cake. Evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated.

Filling:

Beat together 1 pkg (8 oz) soft cream cheese and 4 Tablespoons butter. Stir in 1 cup powdered sugar and 1/2 teaspoon vanilla extract, blending until smooth.

I like to add Lemon Extract, too. maybe 1/4 teaspoon or so.

Sometimes I frost the top with more cream cheese frosting.

Picture from front of card.