Guest posting today and sharing her delicious recipe is Danielle from “Cooking for My Peace of Mind”. Danielle has a fantastic blog filled with delicious recipes and wonderful stories.
How exciting for me to be a guest on Erica's blog while she's away! I've been a big fan of hers for a while now and have enjoyed several of her recipes. I know that she gets to the point (and recipes) a lot quicker than I do...so I will try not to be as chatty as usual 🙂
Before I begin though....I have to apologize for the quality of the picture. You see, it was taken a while ago. Actually...probably before I started blogging. And well, I like to think that my photography skills have improved some since then. Unfortunately this is the only photo I have of this wonderful dessert.
Pumpkin Mousse Roll
- 3 Eggs
- 1 cup Sugar
- ⅔ cup Pumpkin
- 1 teaspoon Lemon juice
- ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- 8 ounces Cream cheese — softened
- 4 tablespoons Butter — or margarine
- 1 cup Powdered sugar
- ½ teaspoon Vanilla
- In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased 10-by-15-inch jelly-roll pan lined with waxed-paper.
- Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
- While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.