Over A Cup: Pumpkin Roll

'Pumpkin Roll'

Cake:

• 3 eggs, separated (save the egg whites)

• 1-cup sugar

• 2/3-cup pumpkin

• 1-teaspoon lemon juice

• 3/4-cup flour

• 1 teaspoon baking powder

• 2-teaspoons cinnamon

• 1/2-teaspoon salt

Filling:

• 1 cup icing sugar

• 4 tablespoons margarine

• 8 ounces cream cheese

• 1/2-teaspoon vanilla

Preheat the oven to 375 degrees. Grease and flour a 15x10-inch jelly roll pan.

Beat the egg yolks and sugar. Add pumpkin and lemon juice.

Stir together the dry ingredients and mix in. Beat the egg whites and fold into the mixture.

Spread on the greased and floured jelly roll pan. Bake at 375 degrees for 15 to 18 minutes.

Turn out onto a towel that’s sprinkled with powdered (icing) sugar. Roll up in the towel. Cool.

Beat together the filling ingredients until smooth. Unroll the cake roll and spread filling on it.

Roll it up again. Chill. Slice and serve!

— Submitted by Dorothy Martin

Last week a couple of readers asked me about a “Pumpkin Roll” recipe. I didn’t have one so I appealed to other readers.

In a few days I had a “Pumpkin Roll” recipe, sent in by Dorothy Martin. I’ve been so busy since I received the recipe that I haven’t had time to try it.

If you bake this pumpkin recipe, call and let me know how you like it. And thanks so much. Dorothy!

To make “Pumpkin Roll”, you will need these ingredients: For the cake — 3 eggs, separated (save the egg whites); 1-cup sugar; 2/3-cup pumpkin; 1-teaspoon lemon juice; 3/4-cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; and 1/2-teaspoon salt.

For the filling — 1 cup icing sugar; 4 tablespoons margarine; 8 ounces cream cheese; and 1/2-teaspoon vanilla.

Preheat the oven to 375 degrees. You will need to grease and flour a 15x10-inch jelly roll pan.

Beat the egg yolks and sugar. Add the pumpkin and lemon juice.

Stir together the dry ingredients and mix in. Beat the egg whites and fold them into the mixture.

Spread the batter onto the greased and floured jelly roll pan. Bake at 375 degrees for 15 to 18 minutes.

Turn out onto a towel that is sprinkled with powdered (icing) sugar. Roll up in the towel and cool.

Beat together the filling ingredients until smooth. Unroll the cooled cake and spread the filling on it.

Roll it up again. Chill. Slice and serve!

Dorothy added this note to the recipe: “Most recipes don’t ask for the egg whites to be beaten separately, but my sister says it makes the cake more manageable, not so crumbly. Hope this is what you wanted!”

I think this is exactly what the readers wanted. Thanks again, Dorothy, and thanks to your sister, too!

With Thanksgiving just around the corner, we’re all looking for delicious recipes.

If you have a recipe you’d like to share, please call me at 824-8809 or write to me at P.O. Box 415, Craig, CO, 81626.

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