Fatty Patrol: Pumpkin Roll

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup solid packed pumpkin puree (Canned pumpkin tastes sweeter)
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners’ sugar for dusting

Ingredients for the filling:
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
confectioners’ sugar for dusting

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.

In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3-5 minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 minutes, or until the center springs back when touched. Loosen edges with a spatula.

Turn out on two dishtowels that have been dusted with confectioners’ sugar. (Set aside some unused dish towels for baking. Don’t be nasty like Cousin Rachel and use towels that have been used for things other than baking. That’s just gross) Roll up cake using towels, and let cool for about 20 minutes.

In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin roll when cool, spread with filling, and roll back up. Place pumpkin in Saran Wrap and dust the top and sides with confectioners’ sugar. Wrap cake in saran wrap, making sure to seal up Saran Wrap.

Some people use waxed paper, but Saran Wrap lets you behold the splendor that is Pumpkin Roll. Pumpkin Roll tastes best if you let it sit overnight before opening it and eating it. I am the Dessert Guru: I know these things.

State of the Union: Hungry for sweets
Listening to: Eres Mi Droga by Intocable

Edited: August 4th, 2008