Spicy Pumpkin Roll Recipe - Cooking Index
Spicy Pumpkin Roll Recipe - Cooking Index
| 6 | Eggs | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Pumpkin | |
| 2 teaspoons | 10ml | Cinnamon |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Ginger |
| 1/2 teaspoon | 2.5ml | Nutmeg |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| **filling** | ||
| 2 | Cream cheese - 8 ounces | |
| 1 teaspoon | 5ml | Vanilla |
| 3 cups | 594g / 20oz | Powdered sugar |
| 1/2 teaspoon | 2.5ml | Salt |
Grease two jelly-roll pans or large cookie sheets, line with wax paper, grease and flour paper.
Preheat oven to 375F.
In large bowl, beat 6 egg whites until soft peaks form. Gradually beat in 1/2 cup sugar until whites stand in stiff glossy peaks.
In small bowl, combine remaining cake ingredients until well-blended. With rubber spatula, gently fold in to egg whites.
Spread half of the batter into each pan, bake 12 minutes.
Sprinkle a clean cloth with powdered sugar for each cake. Invert cake onto towel, peel off paper, roll cake with towel from narrow end. Cool 1 1/2 hours.
Prepare filling: Beat ingredients together.
Unroll cakes, spread with filling mixture. Roll up. Cover, chill. Sprinkle with powdered sugar just before serving.
NOTES : This gets rave reviews every time! Great to take to potlucks or suppers.
Source:
Some Magazine Long Ago
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