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)
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
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.