We made pumpkin roll this past weekend at the special request of my Navy girl who was home on leave….
Prep: Line a 15 x 10 sheet pan with wax paper, grease and flour
Sprinkle a clean thin dish towel liberally with powdered sugar. Do not skimp on the sugar.
Get out a cooling rack and set it up.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup solid pack canned pumpkin
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Preheat oven to 375 degrees F
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let the rolled up cake cool on the wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Decorate your cake by sprinkling with powered sugar before serving, if desired.