Ingredients:
3 Eggs
1 c Sugar
2/3 c Pumpkin
3/4 c Flour (I use whole wheat)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
1/2 Walnuts/Pecans (optional)
1/4 c Powdered Sugar - for dusting
Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar, and set aside.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in remaining ingredients (excluding the nut and powdered sugar). Spread evenly into prepared pan. Sprinkle with nuts.
Bake at 375 for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking at 11 minutes.)
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.
Carefully unroll cake. Spread cream cheese frosting mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour, or until served. Sprinkle with powdered sugar before serving, and enjoy!!
Sprinkle a thin, cotton kitchen towel with powdered sugar, and set aside.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in remaining ingredients (excluding the nut and powdered sugar). Spread evenly into prepared pan. Sprinkle with nuts.
Bake at 375 for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking at 11 minutes.)
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.
Carefully unroll cake. Spread cream cheese frosting mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour, or until served. Sprinkle with powdered sugar before serving, and enjoy!!
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