Preheat oven to 375 degrees F.
Take a cookie sheet or (jelly roll pan) and spread oil evenly across the
sheet, then sprinkle four on top.
Ingredients: Bowl 1
3 eggs
1 cup sugar
2/3 cup pumpkin puree from can or scratch
1 tsp Lemon juice
(mix bowl 1 ingredients together)
Ingredients: Bowl 2
¾ cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
(mix together bowl 2)
Bowl / Cake Directions:
Mix the 2 bowls together very well, then evenly distribute onto the oil
and floured cookie sheet and bake in oven on 375 degrees F for 15 minutes or
until toothpick comes out clean.
On a thin dish towel (bakers towel or cheese cloth) heavily coat with
powdered sugar. Lift edges of cake with
a spatula and flip the cookie sheet over onto towel and carefully roll it up
adding powdered sugar to the back side of the towel so the cake won’t
stick. After rolled up, put it in the
freezer to cool (not too long! You still want the cake to be warm, but not
hot). Start making the filling right
after you place it in the freezer.
Ingredients: Filling
1 cup powdered sugar
1 (8 oz.) package of Cream Cheese softened
4 Tbsp Butter
½ tsp Vanilla
Filling Directions:
Beat very well until creamy.
Evenly distribute the filling all over the cake and carefully roll the
cake back up. Cover with wax paper and
refrigerate until set.
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