Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Pumpkin Cream Roll




Source of Recipe


CD Kitchen


List of Ingredients




CAKE:
6 Eggs -- seperated
1/2 c Sugar
1/2 c Pureed pumpkin
1 tsp Mixed pumpkin pie spice
1/3 c Flour
1/2 tsp Baking powder
1/4 tsp Salt

FILLING:
1 c Heavy cream
1/4 c Powdered sugar
1/2 c Cooked pureed pumpkin
1/2 tsp Mixed pumpkin pie spice
1 c Chopped toasted pecans
1 tsp Vanilla



Recipe



Preheat oven to 350 degrees F. Line a 10 1/2-by
15 1/2-inch jelly-roll pan with parchment or wax
paper, and grease the paper well.

Beat the egg yolks and granulated sugar until light
and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon
pumpkin spice, flour, and baking powder. Beat egg
whites with salt, until firm peaks form. Fold whites
into yolk mixture. Pour batter into the prepared pan.
Bake 15 minutes, until cake bounces back when touched
in the center. Turn out onto wax paper that has been
sprinkled with powdered sugar. Immediately peel off
top paper and carefully roll up cake, starting at the
short side. Cool.

Filling. Whip the cream until stiff, beating in 1/4 cup
powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2
teaspoon pumpkin spice, pecans, and vanilla. Unroll
cooled cake. Spread with the filling, and roll it up
again. Chill 2 to 4 hours. When ready to serve, sprinkle
with additional powdered sugar.