Pumpkin Ice Cream Roll - cooking recipe

Ingredients
    3/4 c. flour
    2 tsp. pumpkin pie spice
    1 tsp. baking powder
    dash of salt
    3 eggs
    1 c. sugar
    2/3 c. pumpkin
    1 1/2 c. confectioners sugar
    1 qt. butter pecan ice cream, softened
    whipped cream (optional)
    toasted chopped pecans (optional)
Preparation
    In a small bowl, combine flour, 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 15 x 10 x 1-inch baking pan with greased and floured wax paper.
    Pour batter into pan; bake at 375\u00b0 for 15 minutes.
    Turn cake out onto a linen towel sprinkled with confectioners sugar.
    Peel off paper; roll up cake with towel. Cool on wire rack.
    Unroll cake onto a baking sheet.
    Spread softened ice cream to within 1-inch of edges.
    Roll up cake again without the towel.
    Cover and freeze.

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