Pumpkin Roll

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp baking powder
3/4 cup walnuts, finely chopped (optional)

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 5 minutes on high speed.
3. Gradually add sugar. Stir in canned pumpkin. Set aside.
4. In a separate bowl, combine flour, cinnamon, ginger, cloves, salt and baking powder.
5. Combine the two mixtures and pour onto a greased and floured (or parchment paper lined) jellyroll pan. Sprinkle with walnuts.
6. Bake 15 minutes.
7. Meanwhile, sprinkle a thin dish towel with powdered sugar.
8. Turn the cake topside down on the towel and roll it up with the towel.
9. Set aside to cool.

Frosting

1 8-oz pkg of cream cheese
4 tbsp butter or margarine
1 tsp vanilla
1 cup powdered sugar

1. Beat cream cheese, butter and vanilla until fluffy on high speed.
2. Add powdered sugar and beat until fluffy again.
3. Unroll the cake and frost. Reroll.
4. Chill completely before slicing.

Slices best when frozen.

Ice Cream Roll

Originally in the 1991 cookbook

Ingredients

3 eggs, room temperature
1 cup sugar
1/3 cup water
1 tsp vanilla
1/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 4 minutes in a small bowl high with rotary beater.
3. Mix sugar, water, and vanilla and set aside.
4. Sift together, cocoa, flour, baking powder, and salt then add to previous mixture. Gently add eggs.
5. Line sheet cake pan with foil and grease foil.
6. Pour batter onto foil and bake for 10 minutes, or until golden brown.
7. Remove from oven. Drop cake out of pan onto towel covered with powdered sugar.
8. Roll towel starting at small end. Cool on rack.
9. Unroll and fill 1/4 to 1/2 quart of ice cream.
10. Reroll and refreeze.