Berry And Cream Cheese Mock Pumpkin Roll Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Steps:

• Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
• Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
• Bake at 350 degrees F for 15 minutes.
• Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
• Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
• Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
• Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
• *OR freeze for later use. :).

Steps:

• Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
• Mix together:.
• Sugar, flour cinnamon, baking soda,and salt.
• Spread on cookie sheet and bake at 375 for 15 minutes.
• When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
• Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
• Using the wax paper cake is on, roll it up like a jelly roll.
• It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you're going to keep it long. It also freezes well. ENJOY!

Steps:

• Beat eggs on high for 5 minutes.
• Gradually beat in sugar, pumpkin, and lemon juice.
• Mix the rest of the regular ingredients.
• Spread on greased 15 by 9 inch cookie sheet and top with nuts.
• Bake at 350 for 15 minutes.
• Turn out on towel that has been sprinkled with powdered sugar.
• Start at narrow end and roll cake and towel together.
• Let cool for an hour.
• FILLING: Mix all of ingredients together.
• Unroll cake part and spread filling evenly over.
• Roll back up without the towel.

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.