Yield: 12 Servings
|½ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|2 teaspoons||Pumpkin pie spice|
|½ cup||Canned pumpkin|
|Sifted powdered sugar|
|2 packs||(3-oz) cream cheese|
|½ cup||Softened margarine or butter|
|4½ cup||Sifted powdered sugar|
CREAM CHEESE ICING
Combine flour, baking powder and pumpkin pie spice; set aside. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the ⅓ cup sugar, beating on high speed till sugar is nearly dissolved. Stir the ½ cup pumpkin into this mixture. Thoroughly wash beaters.
In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the ½ cup sugar, beating till stiff peaks form (tips stand straight). Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just till combined.
Spread batter mixture evenly onto a 15x10x1 inch jelly roll pan lined with greased and floured waxed paper. Bake in a 375 degree oven for 12 to 15 minutes or till cake springs back when lightly touched near center.
Immediately turn cake onto a very thin towel (or paper towels) sprinkled generously with powdered sugar. Peel the waxed paper off and roll up the towel and cake jelly roll style from one of the cake's short sides. Cool on a rack. Unroll cake; remove towel. Spread cake with cream cheese icing.
Roll up cake.
Cream Cheese Icing: In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers. Cover cake; store in refrigerator.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .