Recipe - Pumpkin Roll (Boone)

3 Eggs
1 cup Sugar
2/3 cup Pumpkin puree; (Cooked)
1 teaspoon Lemon juice
Three fourths cup Flour
1 teaspoon Baking powder
2 teaspoon Cinnamon
1 teaspoon Ginger
One half teaspoon Nutmeg
One half teaspoon Salt
1 cup Nuts; finely chopped
Powdered sugar; for dusting

FILLING
1 cup Powdered sugar
6 ounce Cream cheese; softened
4 tablespoon Butter; softened
One half teaspoon Vanilla
Whipping cream; optional

For the roll: Put the 3 eggs in a mixing bowl and beat for 5 minutes on
high speed. Gradually beat in the cup of sugar. Stir in pumpkin and lemon
juice. Set aside.

In another bowl stir together the flour, baking powder, cinnamon, ginger,
nutmeg and salt. Fold into pumpkin/egg mixture. Spread in a greased and
floured 15 by 10 by 1inch baking pan. Top with nuts.

Bake at 375F for 15 minutes. Remove from oven and turn out onto a clean
kitchen towel that has been DUSTED with powdered sugar. Roll up cake with
the towel like a jelly roll. Set aside to cool.

For the filling: Put cup of powdered sugar, 2 packages cream cheese, butter
and vanilla in mixing bowl; beat until smooth. Unroll the cake and spread
with filling. Roll up again (without towel) and chill. Serve with a bowl of
sweetened whipped cream flavored with vanilla and/or pumpkin pie spices.
(Cut carefully into 30 slices or more)

Danielle Boone makes this treat each year for sharing at the paper. The
food editor, Liz Caesar, adopted the "light and delicious pumpkin roll" for
dessert at Thansgiving. (1996/11/10). (Relayed by PATh c/o McRecipe List)

See also: Joy of Baking: Making a Jelly Roll (p80) by Barbara Grunes, an
Ideals book (1986)
Recipe By : Cook and Tell, Riverside PressEnterprise

Posted to MCRecipe Digest V1 #291

Date: Sun, 10 Nov 1996 10:16:45 0800

From: PATh phannema@wizard.ucr.edu