Just in time for Thanksgiving, we present to you step-by-step instructions to make VP Trish’s Famous Pumpkin Roll! Enjoy!
Beat:
• 3 large eggs
• 1 cup granulated sugar
• 2/3 pure pumpkin (you will have enough pumpkin for 5 rolls from a 29 oz. can of pure pumpkin)
Stir together, then add to mixture:
• ¾ cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• 1/8 teaspoon cardamom
Jelly roll pan:
• Grease it
• Line with wax paper
• Grease it again
Pour:
• Mixture into pan spreading evenly (some sprinkle nuts onto the pan, I do not.)
Bake:
• 375 for 13-15 minutes
As soon as you remove the cake from the oven, flip onto granulated sugar covered tea towel (the thin, old fashioned kind work best).
Remove the wax paper, sprinkle more sugar, roll up in the towel starting with the narrow end. Allow to cool (I put mine on a cookie rack).
FILLING
Beat together:
• 1 8oz package Philadelphia Cream cheese (softened)
• 1 stick butter (softened)
• 1 tablespoon vanilla (not an error, use a full tablespoon)
• 1 cup powdered sugar
Unroll the cake, spread with filling (not quite to the end), reroll the cake.
Wrap in plastic wrap and chill for at least one hour.
I always make mine ahead of time, wrap them in plastic, then foil and freeze. A partially frozen cake is much easier to slice with a bread knife.
Smacznego!