Best dessert of 2009.
Pumpkin cake roll (adapted from Libby’s recipe)
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 8-ounce package soy cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons margarine, softened
1 teaspoon vanilla extract
1/2 cup candied walnuts, lightly crushed
powdered sugar for decoration
Preheat oven to 375 degrees F. Grease 15 x 10″ 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 a 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.
Bake for 13 to 15 minutes or until top of cake springs back when touched (if using a dark-colored pan, begin checking for doneness at 11 minutes). 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.
For filling: beat cream cheese, 1 cup powdered sugar, margarine, and vanilla extract in small mixer bowl until smooth. carefully unroll cake. Spread cream cheese mixture over cake. Sprinkle crushed nuts over the cream cheese. Reroll cake. Wrap in plastic wrap and refrigerate at least on hour. Sprinkle with powdered sugar before serving, if desired. Makes 10 servings.