Ancestral Notes

My Family History blog

Geneablogger’s Winter 2009 Cookbook – Pumpkin Cream Cheese Roll

When we go to my sister’s house for our family get-together, there are some foods that are brought every year, one of the favourite desserts that my sister-in-law brings is a Pumpkin Cream Cheese Roll. She doesn’t make it, her mother makes it, and decorates it for her with Christmas picks. She bakes two because we have such a large family. We split up the leftovers at the end of the night for everyone to take home, but there hasn’t ever been any leftovers of this dessert. I have bugged my sister-in-law to get the recipe from her mother for years and finally I found one that tastes almost the same, my husband, says it tastes the same, but, everything always tastes better when someone else makes it.

My husband going for a piece of Pumpkin Cream Cheese Roll

Ingredients:

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Directions:

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-coloured. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine cream cheese, butter, confectioners’ sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

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Filed under: Geneablogger's Winter Cookbook 2009, Special Events, ,

One Response

  1. M. Diane Rogers says:

    This sounds so good! Love pumpkin!

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