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Pumpkin-Apricot Creme Roll
Baker`s Joy No Stick Spray 3/4 c All-purpose flour 1 1/2 t Pumpkin pie spice 1/2 t Cinnamon 1 t Baking powder 1/2 t Salt 3 Eggs 1 c Granulated sugar 2/3 c Canned pumpkin 1 t Lemon juice ---------------------------APRICOT-CREME FILLING--------------------------- 2 pk Cream cheese, softened -(3 oz) 1/2 c Margarine or butter, -softened 4 c Sifted confectioners sugar 1 1/2 t Vanilla extract 1 c Canned apricot filling Preheat oven to 375`F. Spray a 15x10x1" jelly roll pan with BAKER`S JOY. Sift together first 5 ingredients; set aside. In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes. By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan. Bake at 375`F. for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar. Roll up tightly in towel. Cool completely on wire rack. While cake is cooling, prepare filling. *** APRICOT-CREME FILLING AND TOPPING *** In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low. Gradually add confectioners sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy. *** TO ASSEMBLE *** Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans. |
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