Post by braided-rug on Jun 27, 2006 15:17:40 GMT 10
THE CAKE 6 Eggs, seperated 1/2 c Sugar 1/2 c Pureed pumpkin 1 ts Mixed pumpkin pie spice 1/3 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt -THE FILLING 1 c Heavy cream 1/4 c Powdered sugar 1/2 c Cooked pureed pumpkin 1/2 ts Mixed pumpkin pie spice 1 c Chopped toasted pecans 1 ts Vanilla
Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar.
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
julieann: Hello, I am a Christian home schooling mother of 10. I am an Australian living in the USA. We have two bio's, four adopted and four in foster care. I keep busy home schooling four, we have four in school and our eldest two are out of home living & working
Sept 19, 2015 1:49:49 GMT 10
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Sept 22, 2015 23:10:55 GMT 10
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Sept 22, 2015 23:14:15 GMT 10
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Jun 4, 2018 22:10:12 GMT 10