CLASSIC PUMPKIN ROLL

TAKEN FROM APOSTOLIC CHEFS

1 teaspoon baking powder

2 teaspoons pumpkin pie spice (see my recipe below for this if you do not have it)

4 eggs separated

1/2 cup canned pumpkin

1/2 teaspoon vanilla

1/3 cup granulated sugar

sifted powdered sugar

recipe for cream cheese frosting (see below)

1 Grease and lightly flour a 15x10x1-inch jelly-roll pan. Set pan aside. Stir together flour baking powder and pumpkin pie spice; set aside. 

2 In a medium mixing bowl beat egg yolks, vanilla and pumpkin together with a electric mixer on high speed for 5 minutes or until thick and creamy. Gradually add the 1/3 cup of sugar, beating on high speed until sugar is almost dissolved. 

3 Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup sugar beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan. 

4 Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched (it is extremely important not to under cook or over cook the cake). Immediately loosen edges of cake from pan and turn cake onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cakes short sides. Cool on a wire

rack. 

While the cake is cooling it is a good time to make your cream cheese frosting. you can use mine or use your own favorite. 

Unroll cake; remove towel. spread cake with frosting within one inch of edges(do not go any further than this because you do not want frosting to run out of the sides). Roll up cake being careful not to break it. Sprinkle cake with powdered sugar and chill. Makes approx. 10 servings. 

Pumpkin Pie Spice: 

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves 

Cream Cheese Frosting: 

blend together until light and fluffy:

6oz cream cheese, softened

1/2 cup unsalted butter, softened

2 teaspoons vanilla.