Ingredients
- 1 cup sugar
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 3 eggs beaten
- 2/3 cup unsweetened canned pumpkin
- 3 tbs powdered sugar divided
Preparation
Step 1
Butter a 15x10 inch jelly roll pan, line with wax paper. Butter the wax paper, set aside. Mix together sugar, flour, baking powder, cinnamon and salt. Blend in eggs and pumpkin. Spread batter in prepared pan. Bake at 375* for 12 to 15 minutes or until center tests done. Lay a kitchen towel down on a flat surface and sprinkle 2 tbs powdered sugar over top. Cut around sides of pan to loosen cake, invert onto sugared towel, wax paper side up. Fold one side of towel over one long side of cake and roll up jelly roll style. Cool cake completely. Unroll cake and leave on towel, peel off wax paper. Spread filling evenly over cake. Use towel to help roll up cake and place seam side down on a serving platter. Trim ends of cake, cover and refrigerate until ready to serve. Dust cake with remaining one tbs of powdered sugar.