Note: Organic ingredients are recommended...
INGREDIENTS:
1/4 c powdered sugar (to sprinkle on towel)
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tspn ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 c granulated sugar
2/3 c pure pumpkin
1 c walnuts, chopped (optional)
1 package (8 oz) cream cheese, at room temperature
1 c powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract
powdered sugar (optional)
METHODS:
Preheat your oven to 375F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper.
Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves
and salt in small bowl.
Beat eggs and granulated sugar in large mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Sprinkle with nuts.
Bake in preheated oven 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.
Cool on wire rack.
Filling:
Beat your cream cheese, 1 c powdered sugar, butter
and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.
Finish Dish Photo: http://360.yahoo.com/tamotsukakei
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