Grandma's Pumpkin Rouladen |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
cooking spray |
3 large eggs |
1 cup sugar |
3/4 cup all-purpose flour |
2/3 cup canned unsweetened pumpkin |
1/2 cup finely chopped pecans, toasted |
2 teaspoons cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon nutmeg |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1 teaspoon lemon juice |
1 1/2 cups powdered sugar, divided |
2 (3-ounce) packages cream cheese, softened |
1/4 cup butter or margarine, softened |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
Directions:
1. Coat a 15- x 10-inch jellyroll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
2. Beat eggs for 5 minutes or until fluffy and light in color; gradually add sugar beating until well combined. Add flour and next 9 ingredients; beat well. Spread batter evenly in prepared pan. Bake at 375° for 15 minutes or until wooden pick inserted in center comes out clean.
3. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.
4. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until blended. Stir in vanilla and lemon juice.
5. Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down; chill at least 3 hours.
6. Angela M. Kotowicz
7. East Clinton Place #2
8. St. Louis, MO 63122
9. -909-1620
10. ckotowicz
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