Pumpkin Ice Cream Roll - cooking recipe

Ingredients

3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 dash salt
3 eggs
1 cup sugar
2/3 cup pumpkin
to taste confectioners' sugar
1 quart butter pecan ice cream, softened
to taste whipped cream (optional)
to taste pecans, chopped, toasted (optional)

Preparation

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.