Pumpkin is star player in festive roll-up cake

RECIPE FINDER

Recipe Finder

January 03, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Stacy L. Sterrett of Fayetteville, N.C., requested a pumpkin-roll recipe. She explained that the dessert is "a cake spread with cream-cheese-type icing and rolled and sliced."

Norman W. Blakely, also of Fayetteville, responded. "A recent column in the Fayetteville Observer requested a recipe for pumpkin roll. This recipe was given to me recently and I've enjoyed eating it and making this dessert.

"I hope this meets with your approval."

Pumpkin Roll

Serves 12-16

3/4 cup all-purpose flour

1 cup granulated sugar

3 large eggs

2/3 cup solid-pack pumpkin

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

nonstick spray

powdered sugar (enough to dust dish towel)

FILLING:

1 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons butter or margarine, room temperature

1 (8-ounce) package cream cheese, room temperature

1 cup chopped pecans

To make cake: Combine flour, sugar, eggs, pumpkin, baking soda and cinnamon and mix well. Spray large cookie sheet (one with a lip) with nonstick spray. Spread the mixture evenly across the surface of the cookie sheet. Bake for 15 minutes in preheated 375-degree oven.

Spread out a dish towel coated lightly with powdered sugar. Invert the cookie sheet onto the towel. Roll towel up with the pumpkin roll inside it. Cool completely. When cool, unroll and ice with the filling.

To make filling: Mix powdered sugar, vanilla, butter and cream cheese well and spread on cake. Sprinkle with chopped nuts. Roll up and wrap roulade in foil and refrigerate.

When ready to serve, slice into 1-inch slices.

Tester Laura Reiley's comments: "This is a pretty and festive dessert. It can be done ahead of time and simply sliced at service. It's important to give the roulade a little bit of time to cohere, otherwise it may unroll slightly on the plates. Since the cake is so thin, it bakes quickly. Be sure not to over-bake or it may be a bit dry."

Recipe requests

Sherrill Maynard of Longview, Wash., writes that she is looking for a recipe for Swedish Meat Pies, which were served at the Eugene, Ore., Scandinavian Festival. She notes that the recipe is for a friend and "it would mean a lot to him to be able to enjoy them again."

Ann Popovich of Jeannette, Pa., is seeking a recipe for "stuffed green-pepper soup."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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