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Pumpkin Roll

Source of Recipe

Karen Tribul's recipe box


List of Ingredients

Cake Roll:
3 eggs
2/3 cup canned pumpkin
1 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour

Filling:
8 oz. cream, softened at room temperature
1 Tablespoon butter
1/4 teaspoon vanilla
1 cup sifted powdered sugar


Recipe

Oil jelly roll pan with vegetable oil. Line with wax paper, leaving some extra on each end. Oil the wax paper.

In a mixing bowl whisk the eggs. Add the pumpkin then the sugar. Mix together the baking soda, cinnamon and flour. Sift these three dry ingredients into the mixture.

Keep whisking mixture until smooth. Pour into jelly roll pan and spread over oil. Bake at 375 degrees 9-15 minutes. Should just be spongy--Do Not Overbake!

Sprinkle tea towel with powdered sugar. Put cake into tea towel (with wax paper on top) and roll into tea towel the long way. Put into freezer to cool.

When cake is cool, unroll. Remove wax paper carefully. Mix the filling ingredients together. Spread filling onto cake. Re-roll. Cut off ends to smooth. Wrap in plastic wrap and place in freezer until ready to slice and serve.