By LEAH LEAL
Staff Writer
Cake: Filling:
Powdered sugar 8 oz. cream cheese, at room temperature
¾ cup all-purpose flour 1 cup powdered sugar, sifted
½ tsp. baking powder 6 Tbsp. butter or margarine, softened
½ tsp. baking soda 1 tsp. Vanilla extract
½ tsp. ground cinnamon Powdered sugar (optional)
½ tsp. ground cloves
¼ tsp. salt
3 eggs
1 cup granulated sugar
⅔ cup 100% pure pumpkin
Before making the cake, the oven must be preheated to 375o F. Grease a 15×10 inch jelly-roll pan; line with wax paper. Then grease and flour the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. To make the cake batter first pour all the dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, salt) into a small bowl. In a large mixer bowl, beat eggs and graduated sugar until thick, then beat in the pure pumpkin. Once the pumpkin has been combined, pour in the dry ingredients and stir. Spread the batter mixture evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake into the prepared towel. Next, carefully peel off the wax paper. Roll up the cake and towel together, starting with the narrow end. Let the cake cool on the wire rack. For the filing, beat the cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. To create the roll carefully, unfold the cake and spread the cream cheese mixture over the cake. Reroll the cake, wrap it in plastic wrap, and refrigerate for at least 1 hour. For the final touch, sprinkle powdered sugar on top, and the pumpkin roll is ready to serve.
