Washington Pumpkin Nut Roll Food

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
• With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
• Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
• Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
• With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

WALNUT PUMPKIN CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

WASHINGTON PUMPKIN NUT ROLL

Steps:

• CAKE.
• Preheat oven to 375 degrees.
• Line and spray or grease, a 15"x10" jelly roll pan.
• Stir or sift together dry ingredients, set aside.
• Beat eggs 5 minutes.
• Beat in sugar gradually.
• Beat in pumpkin and lemon juice,just until mixed.
• Fold in dry ingredients.
• Pour into pan and level the batter.
• Sprinkle chopped nuts over the batter.
• Bake 15 minutes.
• Cool 3-4 minutes.
• Lay a tea towel dusted with powdered sugar on your counter.
• Flip the cake out onto the towel, nuts side down.
• Gently peel off the lining.
• Starting at the short end, carefully roll up the cake, but not too tightly.
• Place the cake on a rack until cool, about 45 minutes.
• Prepare filling.
• FILLING.
• Beat together all the filling ingredients except the whipped cream.
• Fold in whipped cream.
• When the cake is cool, place it on a cookie sheet and unroll.
• Sread filling over cake leaving an inch bare at one end.
• Roll cake back up, not too tightly.
• Place on your serving dish and dust with powdered sugar.

PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

PUMPKIN NUT ROLL

Steps:

• 1. Beat sugar and eggs in mixer for 3 minutes.
• 2. Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
• 3. Grease and flour jellyroll pan.
• 4. Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
• 5. When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
• 6. When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
• 7. Freezes well. P.S. I keep one in the freezer all the time during the holidays and give them as gifts. And also, they slice much easier when frozen.