| Sourdough Pumpkin Roll
3/4 cup plus 2 tablespoons of flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking powder
1/4 teaspoon of salt
3 eggs
1 cup of sugar
2/3 cup of canned pumpkin
1 teaspoon of grated lemon rind
1/2 cup of sourdough starter
1 cup of powdered sugar |
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Cream Cheese Filling:
Two 3 ounce packages of cream cheese
4 tablespoons of margarine
1/2 teaspoon of vanilla
Mix cheese, margarine, and vanilla until smooth. Grease and flour 15 x 10 jelly roll pan. Combine flour, salt, spice, and baking powder. Beat eggs (in separate bowl) until thick and creamy. Add sugar gradually. Stir in pumpkin, lemon rind, and sourdough starter. Fold in flour mixture until just blended. Spread evenly in pan. Bake at 375ºF. for 12-15 minutes until top springs back when touched. Invert on clean towel dusted with powdered sugar. Roll jelly roll style. Cool completely. Unroll cake, spread with cream cheese filling. Sprinkle evenly with walnuts (reserving 1 tablespoon). Reroll and place side seam on bottom of plate. Pipe with whipped cream and top with chopped nuts. Yield 8 servings.
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