|
Preheat oven to 375 degrees.
Grease jelly roll pan thoroughly.
Line with wax paper.
Grease and flour wax paper.
Prepare in separate area, wax paper (size of jelly
roll pan), generously covered with powdered sugar.
Beat eggs and sugar until thick and fluffy.
Beat in pumpkin.
Stir in dry ingredients all at once.
Pour into prepared jelly roll pan, as evenly as
possible.
Bake for 15 minutes or until center springs back
when lightly touched.
Loosen cake around edges with a knife.
Invert pan onto prepared wax paper dusted with
powdered sugar. Remove wax paper from top of cake carefully!
Roll up cake with wax paper as tightly as possible
(will be very hot!), set aside allow to cool
completely.
When cool unroll cake, spread with cream cheese
filling, and re-roll without wax paper tightly.
Cut off approximately 1/2 inch from both ends for a
nice presentation.
Refrigerate until ready to serve.
|
