Pumpkin Roll

Name: Pumpkin Roll
Yield: Serves 8 to 10 (Makes one 11-inch roll)
Ingredients: 1 cup (4 ounces), cake flour, sifted; 2 teaspoons, pumpkin pie spice; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 5 large, eggs; 1 cup (7 ounces), sugar; 1 cup, canned pumpkin puree; 3 cups, cream cheese frosting (see "Before You Begin" below); , Confectioners' sugar and store-bought spiced nuts, for garnish

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Appears in Cook's Country October/November 2009

Desserts or Baked Goods

Cakes

Great American Cakes

The simple pumpkin sponge cake with cream cheese frosting needs no more than a dusting of powdered sugar.

SERVES8 to 10 (Makes one 11-inch roll)

TIME1 hour, plus 1 hour cooling and 1 hour chilling

WHY THIS RECIPE WORKS

To create the base for our Pumpkin Roll, we baked the cake on a sheet of greased parchment paper, making it easier to remove it from the pan when it came time to roll. Much to our surprise, it was not hard to roll a fully baked cake. While ...

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