Pumpkin Cake Roll

By 11650

“This is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift,” says Erica Berchtold of Freeport, Illinois. TIP: “It's in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time.”

Ingredients

• FILLING:
• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• Additional confectioners' sugar, optional

Preparation

Step 1

•Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease
the paper and set aside. In a large bowl, beat egg yolks on high
speed until thick and lemon-colored. Gradually add 1/2 cup sugar and
pumpkin, beating on high until sugar is almost dissolved.

•In a small bowl, beat egg whites until soft peaks form. Gradually add
remaining sugar, beating until stiff peaks form. Fold into egg yolk
mixture. Combine the flour, baking soda, cinnamon and salt; gently
fold into pumpkin mixture. Spread into prepared pan.

•Bake at 375° for 12-15 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.

•In a small bowl, beat the cream cheese, butter, confectioners' sugar
and vanilla until smooth. Unroll cake; spread filling evenly to
within 1/2 in. of edges. Roll up again. Cover and freeze until firm.
May be frozen for up to 3 months. Remove from the freezer 15 minutes
before cutting. Dust with confectioners’ sugar if desired. Yield: 10
servings.