For Pumpkin Batter:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
For Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration
How to Cook:
- Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy.
- Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
- Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes.
- Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
- Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
- Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
- Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
- Re roll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
- Place seam side down and re fridge again. Sprinkle top with extra sifted flour for decoration
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