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Pumpkin Cake Roll
Carol Hunter White
Desserts
Desserts
6 eggs, separated | 1/4 tsp ginger |
1/2 cup sugar | 1/2 tsp nutmeg |
1/2 cup brown sugar | 1/4 tsp salt |
2/3 cup pumpkin | 1 1/2 tsp cinnamon |
3/4 cup flour | Powdered sugar |
1 tsp baking powder |
Beat egg yolks on high speed for 5 minutes. Gradually beat in sugars. Stir in pumpkin. Fold in dry ingredients. Fold in egg whites beaten with salt. Spread into greased and floured 15 x 10-inch pan. Bake at 375 degrees for 18 minutes. Turn out on towel sprinkled with powdered sugar. Sprinkle bottom with powdered sugar.Roll cake and towel together; cool. Unroll; spread filling over cooled cake. Roll, chill, slice, and serve. Filling: 2 c powdered sugar, 10 oz. cream cheese, 4 Tblsp butter, and 1/2 tsp vanilla.