Libby's Pumpkin Rollshawn bond
- prep time:
- 45 min
- total time:
- 58 min plus refrigeration
- 1/4C powdered sugar (to sprinkle on towel)
- 3/4C all-purpose flour
- 1/2t baking powder
- 1/2t baking soda
- 1/2t ground cinnamon
- 1/2t ground cloves
- 1/4t salt
- 3 Lg. eggs
- 1C granulated sugar
- 2/3C 100% Pure Pumpkin
- 1C walnuts, chopped (optional)
- 1-8oz pkg cram cheese, at room temperature
- 1c powdered sugar, sifted
- 6T butter, softened
- 1t vanilla extract
- Powdered sugar (optional for decoration)
Preheat oven to 375° F. Grease 15x10" jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, coton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in 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. Sprinkle with nuts.
Bake for 13-15 min. or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 min.) 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.
Beat cream cheese, 1C owdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream chees mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it won't stick