Pumpkin-Apricot Crème Roll

Recipe Ingredients

		Baker's joy no stick spray
3/4 cup	46g / 1.6oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Pumpkin pie spice
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3		Eggs
1 cup	198g / 7oz	Granulated sugar
2/3 cup	157ml	Canned pumpkin
1 teaspoon	5ml	Lemon juice apricot-crème filling
2		Cream cheese - softened
		- 3 oz)
1/2 cup	99g / 3.5oz	Margarine or butter - softened
4 cups	792g / 27oz	Sifted confectioners sugar
1 1/2 teaspoons	7.5ml	Vanilla extract
1 cup	237ml	Canned apricot filling

Recipe Instructions

Preheat oven to 375F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.

Sift together first 5 ingredients; set aside.

In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.

By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375F. for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar. Roll up tightly in towel. Cool completely on wire rack.

While cake is cooling, prepare filling.

APRICOT-CRÈME FILLING AND TOPPING: In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low.

Gradually add confectioners sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy.

TO ASSEMBL: Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans.

Source:
David Rosengarten

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