Advertisements

Pumpkin Cheese Roll

3 large eggs
1 cup granulated sugar
2/3 cup mashed pumpkin, canned or fresh
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped walnuts
Confectioners` sugarCheese Filling
6 ounces cream cheese, room temperature
1 cup confectioners` sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter or
    margarine (room temperature)Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line with parchment or wax paper. Grease the paper. If using wax paper, flour paper, shaking out the excess. Set aside.In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice.In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Pour into prepared pan; smooth top evenly. Sprinkle nuts over top. Bake at 375 degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake begins to pull away from sides of the pan.While cake is baking, place a clean dish towel on counter. Sprinkle confectioners` sugar through a strainer onto towel. Remove cake from oven and immediately turn it upside down onto towel. Remove cake pan and paper. Beginning at narrow end of cake, roll towel and cake together; set aside seam side down to cool.Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla extract.When cake is cool, unroll and remove towel. Spread cheese filling over the top. Roll again. The nuts will be on the outside of the cake. Refrigerate for several hours.*May be refrigerated, covered, overnight. *May be frozen wrapped in foil for 1 month. Defrost in refrigerator overnight.Serves 8 to 10.

Jelly roll
Jelly Roll3 eggs1 cup granulated sugar3 tablespoons cold water1 cup flour1 teaspoon baking powder1/3 teaspoon saltBeat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line cookie sheet with wax paper and rub with oil, (Upload by user)

Pineapple jellyroll
Pineapple Jellyroll1 cup granulated sugar1/3 cup pineapple juice3 eggs (large)1 cup cake flour1 teaspoon baking powder1/4 teaspoon salt1 teaspoon vanilla extractLine a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F.Mix (Upload by user)

Raspberry jelly roll
Raspberry Jelly RollServe this well chilled.Serves 6 to 8.4 eggs 2/3 cup granulated sugar 2/3 cup grated almonds scant1/4 cup flouruFilling/u5 ounces cream cheese 2/3 cup heavy cream 1 tablespoon confectioners` sugar 2 teaspoons vanill (Upload by user)

Peaches and cream roll
Peaches and Cream RollThe secret to easy to roll sponge cake is using pancake mix in the batter.3 eggs1/4 teaspoon salt1/4 teaspoon vanilla extract3/4 cup granulated sugar3/4 cup packaged complete buttermilk pancake mix1 tablespoon light or dark rum4 large (Upload by user)

Lemonade jellyroll
Lemonade Jellyroll3/4 cup sifted all purpose flour3/4 teaspoon baking powder1/4 teaspoon salt3/4 cup confectioners` sugar4 eggs1 teaspoon vanilla extractGrease bottom of 15 x 10 x 1 inch jellyroll pan with vegetable oil. Line bottom of pan with wax paper. Greas (Upload by user)

Strawberry and lemon cream roulade
Strawberry and Lemon Cream RouladeServes 121 (16 ounce) package angel food cake mixPowdered sugarLemon Cream (recipe below)6 cups (about 2 pounds) whole strawberries, divided useGranulated sugar, to tasteuLemon Cream/u1/2 cup powdered sugar8 ounces cream (Upload by user)

Mocha chocolate ice cream rollup cake
Mocha Chocolate Ice Cream Rollup CakeServes 12.uFor the cake/u1 1/2 cups semi sweet chocolate1 1/2 cups (3 sticks) butter3 tablespoons brewed coffee2 teaspoons vanilla extract10 eggs, separated1/4 cup plus 3 tablespoons sugaruFor the ice cream filling/ (Upload by user)