Cooking Our Way

3/4 C. Cake flour
1 1/2 tsp. cinnamon
3/4 tsp. allspice
1 1/4 tsp. ginger
6 lg. eggs separated
1/3 c. sugar
1/3 c. packed light brown sugar
2/3 c canned pumpkin
1/8 tsp. salt
Powdered sugar

Pre-heat oven to 375 degrees. Line a 15" X 10" X 1" baking sheet with parchment paper Spray parchment with cooking spray.

Sift flour and spices in small bowl. In separate bowl, beat egg yolks and sugars until very thick. Add pumpkin to egg mixture and beat at low speed until incorporated. Add dry ingredients and beat at low speed until moistened. Beat egg whites and salt until stiff. Fold into cake batter with a spatula until white streaks are gone.

Spread batter smoothly on baking sheet and bake 15 to 18 minutes or until tester comes out clean. While cake is hot, dust generously with powdered sugar. Loosen edges (trim a bit if crisp) and turn onto a kitchen towel. Fold towel over edges and roll up. Cool completely, edge down, in refrigerator before filling. The cake may be frozen at this point and filled later.

FILLING

1 1/2 Cups heavy cream
1 tsp. cinnamon
3/4 c. chopped pecans
4 Tbsp. powdered sugar

Whip cream with cinnamon and powdered sugar. Un-roll cake and fill with about 3/4 of cream mixture . Sprinkle with 1/2 c. nuts. Re-roll cake and top with balance of cream and nuts. You may sprinkle a little cinnamon for garnish. I like to slice diagonally for serving.