Pumpkin Ice Cream Roll

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Ingredients:
11
Yields:
10 servings.
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ingredients

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directions

  • In a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
  • Gradually beat in sugar.
  • Stir in pumpkin.
  • Fold in dry ingredients.
  • Line a 15x1Ox1 inch baking pan with greased and floured wax paper.
  • Pour batter into pan; bake at 375'F for 15 minutes.
  • Turn cake out onto a linen towel sprinkled with confectioners' sugar.
  • Peel off paper; roll up cake with towel.
  • Cool on a wire rack.
  • Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges.
  • Roll up cake again, without the towel.
  • Cover and freeze. To serve, let stand a few minutes at room temperature before slicing.
  • If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.

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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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