Monday, December 8, 2008
This cake looks very impressive and is very easy to make. It just takes a little time and PATIENCE. PATIENCE IS A MUST!! This cake is easy to take also. I leave mine rolled up until I get to where I am going and sift a little powder sugar on it when I get there. Give it a try, you won't be sorry.
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/4 teaspoon salt
3 large eggs (I use free range)
1 cup sugar
2/3 cup Pumpkin
1 pkg. cream cheese-at room temperature
1 cup powdered sugar-sifted
6 tablespoons butter-softened
1 t vanilla
Heat oven to 375°. Grease 15 x 10-inch jelly-roll pan, line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Stir flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. I do this overnight. Sprinkle with powdered sugar before serving.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.