Pumpkin Jelly Roll-Jan in BC

[wilderness]

Pumpkin Jelly Roll-Jan in BC

3 eggs
3/4 cup granulated sugar

2/3 cup cooked pumpkin

3/4 cup all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg

Preheat oven to 375ºF. Grease 10x15-inch jelly roll pan. Line with waxed paper.

Beat eggs until frothy. Add sugar and beat until thick and light coloured. Slowly beat in pumpkin.

Sift next 6 ingredients over top. Fold in carefully. Pour into prepared pan.
Bake at 375ºF for about 15 minutes until toothpick inserted in cake comes out clean.

Have a tea towel with icing sugar sprinkled over ready. Turn cake out onto sugar on towel. Remove wax paper.
Roll from short side, rolling cake and towel together. Cool. Fill with Cream Cheese Filling or Ginger Whipped Cream.

Ginger Whipped Cream
1 1/4 cup whipping cream
2 tbsp sugar
1/2 tsp vanilla
1/4 tsp ground ginger
Beat together all ingredients until stiff. Spread over cake and re-roll.

Cream Cheese Filling
1 (250g) cream cheese, softened
1 cup icing sugar
1/4 cup butter or margarine
1/2 tsp vanilla
Beat all together. Spread over cake and re-roll. (from Company’s Coming Desserts)