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    Pumpkin Roll

    Source of Recipe


    List of Ingredients

    1/4 C. Powdered sugar
    3/4 C. all-purpose flour
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. ground cinnamon
    1/2 tsp. ground cloves
    1/4 tsp. salt
    3 large eggs
    1 C. granulated sugar
    2/3 cup pumpkin
    1 C. walnuts (optional)


    1 pkg. (8 oz.) cream cheese
    1 C. powdered sugar
    6 Tbsp. butter or margarine
    1 tsp. vanilla extract
    Powdered sugar for decoration


    Preheat oven to 375'. 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.

    Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl until thick.

    Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    Bake for 13 to 15 minutes or until top of cake springs back when touched. **NOTE** If using a dark colored pan, begin checking for done-ness 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.

    For filling: Beat cream cheese, 1 c. powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.




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