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| RECIPE FOR ICEBOX PUMPKIN CREAM ROLL |
Title: Icebox Pumpkin Cream Roll
Serves: 1
Ingredients:
| | THE CAKE | | 6.00 | | Eggs, seperated | | 0.50 | c | Sugar | | 0.50 | c | Pureed pumpkin | | 1.00 | ts | Mixed pumpkin pie spice | | 0.33 | c | All-purpose flour | | 0.50 | ts | Baking powder | | 0.25 | ts | Salt | | | THE FILLING | | 1.00 | c | Heavy cream | | 0.25 | c | Powdered sugar | | 0.50 | c | Cooked pureed pumpkin | | 0.50 | ts | Mixed pumpkin pie spice | | 1.00 | c | Chopped toasted pecans | | 1.00 | ts | Vanilla |
Instructions:
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 Joan Johnson
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