Pumpkin Roll Cake
- FILLING AND ICING:
- 3/4 c. all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 4 eggs, separated
- 1 c. granulated sugar, divided
- 2/3 c. canned pumpkin (not pumpkin pie filling)
- 1 tbsp lemon juice
- 1/2 ground pecans
- 1 pkg (8 oz) cream cheese, softened
- 4 squares (1 oz) white chocolate, melted
- 1/3 c. caramel ice cream topping
- 6 c. thawed, frozen whipped topping
- Pecan halves
Cooking time 25mins
For the cake, preheat oven to 375; F. Line base of 11x17 in jelly roll pan with parchment paper, set aside.
In medium bowl, sift together flour, pumpkin pie spice and baking powder, set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 c. sugar; combine beating 3-5 min. Add pumpkin and flour mixture; mix until well combined.
In separated bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 in. Gradually add remaining 1/2 c. sugar; continue beating until soft peaks form Sprinkle ground pecans over egg whites; gently fold in. Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
Bake 20-25 min. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 min. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel) Trim off ends of roll using serrated knife. Transfer to serving platter.
Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells
Cover and refrigerate 2-3 hours or until ready to serve.