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Icebox Pumpkin Cream Roll

---------- Recipe via Meal-Master (tm) v8.02

Categories: Cakes
Yield: 1 servings

-Desserts and Cakes
-Makes 8 To 10 Servings
6 Eggs, seperated
1/2 c Sugar
1/2 c Pureed pumpkin
1 ts Mixed pumpkin pie spice
1/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Heavy cream
1/4 c Powdered sugar
1/2 c Cooked pureed pumpkin
1/2 ts Mixed pumpkin pie spice
1 c Chopped toasted pecans
1 ts Vanilla

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.
Joan Johnson

Converted by MMCONV vers. 1.20


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