HQC Cookbook Additions

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Libby's Pumpkin Roll, Recipe provided by Janey

Ingredients for Cake
3/4 cup flour, 1 cup granulated sugar
½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt
½ tsp cinnamon, ½ tsp cloves
3 large eggs
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)
Powdered sugar

Cake Preparation

Preheat oven to 375. Grease 15 x 10 inch jelly roll pan. Line with waxed paper. Grease & flour waxed paper. Sprinkle a thin kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small mixing bowl. In large mixing bowl, beat eggs and sugar until thick. Beat in pumpkin. Stir in dry ingredients. Spread evenly into pan and sprinkle with chopped walnuts.
Bake for 13-15 minutes, or until the top springs back. Immediately loosen and turn onto prepared towel. Carefully peel off paper. Roll up towel and cake together starting with narrow end. Cool on wire rack.

Ingredients for Filling
1 pkg ( 8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 tbsp butter or margarine, softened
1 tsp vanilla extract
Powdered sugar

Filling Preparation & Final Steps

Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and roll. Wrap in plastic wrap and refrigerate for at least 1 hour. Sprinkle with powdered sugar before serving if desired.