Squash And Cream Cheese Roll Recipe
Cooking Directions
Pumpkin may be substituted for squash. 1/2 c. brown sugar 1/2 c. white sugar 1 c. squash puree (or pumpkin) 3/4 c. all-purpose flour 1 tsp. baking powder 2 1/2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. mace 1/2 tsp. salt 1 c. finely chopped pecans or walnuts 12 oz. cream cheese 3/4-1 c. confectioners' sugarPreheat oven to 375 degrees. Grease a 15" x 9" x 1/2" jelly roll pan and line with parchment paper or waxed paper. Then grease and flour the paper. Beat the egg whites until stiff and set aside. Cream together the egg yolks, brown sugar, white sugar and 2/3 cup of the squash puree (or pumpkin). Sift together flour, baking powder, 2 teaspoons of the cinnamon, ginger, mace and salt. Mix the dry ingredients with sugar-egg mixture. Fold in the egg whites and nuts. Pour the batter into the prepared cake pan and spread evenly. Bake for 12 to 15 minutes or until the top springs back to the touch. Sprinkle a tea towel with a little confectioners' sugar. Turn the hot cake out on the towel and peel off the paper. Roll the cake in the towel and set aside until cooled.
In a food processor or mixing bowl, beat together the cream cheese, the remaining 1/3 cup squash/pumpkin, 3/4 cup confectioners' sugar and remaining 1/2 teaspoon cinnamon until smooth. Unroll the cake roll and spread the filling over the cake. Roll the cake up again and chill until ready to serve. Dust with additional confectioners' sugar. Yield: about 8 servings.