Sunday, October 21, 2007

Pumpkin Roulade

I usually serve mine with sage ice cream and a merlot cranberry compote.

3 eggs
1 cup sugar
3/4 cups AP flour
1/2 tsp baking powder
2/3 cup pumpkin puree
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
pinch salt
1 tsp lemon juice

Sift together flour, baking powder, cinnamon, ginger, salt, and nutmeg. Whip eggs and sugar until ribbon stage. Mix in lemon juice and pumpkin. Slowly mix in flour mixture. Spread onto a parchment (spray with cooking sray) lined sheet pan. Bake 350 F until cake tester comes out clean. Set aside to cool.

Filling:
1 lb cream cheese, room temp
1/4 cup powdered sugar (more if you like a sweeter filling)
1/2 cup heavy cream

Whip all ingredients together untill creamy and fluffy. Dried cranberries (yummy) or nuts may be added to filling. Spread filling evenly onto cooled cake. Roll.

3 comments:

Val said...

mmmm....that looks delicious! I have so been in the mood for something pumpkiny! I'm about to make it myself to find out how the sage icecream and cranberries are with it. hmm....I wish I had an icecream machine.

Tartelette said...

I hope yu will post about the sage ice cream soon. It sounds so good!

Chance said...

MMMM...these are my new love(r).