Funny how a jelly roll always brings some sings of delight and this one did not disappoint. If you have never tried rolling up a jelly roll, why not try it? It may just be a lot easier than you think, but if it flops, you can always put the whole thing in a trifle bowl and decorate the top. It will taste just as delicious.
- 1 cup flour
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 eggs
- 1 cup sugar
- 2 Tbsp lemon juice
- 4 Tbsp water
- 1 tsp vanilla
- 1 cup pumpkin puree
- 6 Tbsp butter
- 3/4 cup (loose meas.)brown sugar
- 3 Tbsp corn syrup
- 3/4 cup roasted pecans, coarsely chopped
- 1 1/2 - 2 cups whipping cream
- 4 Tbsp instant vanilla pudding powder
- Preheat oven to 375 F.
- Prepare jelly roll pan or cookie sheet with edges (10" x 15" or 11"x17") by greasing well. Line with wax paper, then grease well again, all the way up the sides as well. I like to use shortening for greasing.
- In a small bowl mix dry ingredients and set aside.
- Beat eggs with hand mixer for several minutes, then beat in the sugar well, until thick and lemon colored. Stir in lemon juice, water and pumpkin.
- Stir dry ingredients into pumpkin mixture.
- Spread into prepared pan and bake 15 - 18 minutes.
- In the meantime, melt butter for filling. Stir in sugar, syrup and pecans. Bring to a boil, stirring until thickened and set aside to cool.
- Prepare a clean tea towel by laying it on the counter and dusting generously with powdered sugar, using a sieve. When cake is done and still hot, turn it onto the towel. Peel off wax paper and roll up the cake along with the towel (beginning at narrow end). Let sit for about 1/2 hour.
- Beat whipping cream until it begins to thicken, then add vanilla pudding powder mix and continue beating until thick for spreading.
- Unroll cake. Starting where you begin to roll up from, spread cooled sticky pecan mixture as far as it will go. It will only cover about 1/2 of the cake. Then spread whipped cream all over the cake, keeping about an inch from the edges.
- Gently roll the cake back up again, starting from same end as before. Don't worry if it cracks a bit. When rolled up, carefully lift onto serving platter. Use left over cream to decorate the top if you like or just leave it. Freeze uncovered for 1 hour to set or longer if preparing days ahead. Once frozen, slip into plastic bag. On day of serving, refrigerate until ready to serve. Just before serving dust with icing sugar, using a small sieve.