Pumpkin Cream Roll (chilled)

Subject: Pumpkin Cream Roll (chilled) Sun Nov 09, 2008 10:21 pm

6 eggs, separated

1/2 cup granulated sugar

1/2 cup cooked pureed pumpkin

1 tsp pumpkin pie spice

1/3 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

Pumpkin Filling

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup cooked pureed pumpkin

1/2 tsp pumpkin pie spice

2/3 cup chopped toasted pecans

1 tsp vanilla

Powdered sugar

Line a 10-1/2 by 15-1/2 inch jelly roll pan with waxed paper

Butter the waxed paper well

Beat egg yolks and sugar until light and thick

Fold in 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

Smooth out evenly

Bake at 350 F for 15 minutes or until cake bounces back when touched in the center

Have ready a kitchen towel sprinkled with powdered sugar

Invert hot cake onto towel

Remove pan and strip wax paper off cake

Roll up lengthwise

Cool

For Filling

Whip cream until stiff

Beat in the powdered sugar, pumpkin puree and spice

Fold in the pecans and vanilla

Unroll the cake

Spread with the filling

Roll up again

Chill 2 to 4 hours

When ready to serve, sprinkle with additional powdered sugar

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