Kristin Chenoweths Pumpkin Roll Recipe Recipe 45

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.

Steps:

• 1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper. 2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. 3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise. 4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.