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Pumpkin Jelly Roll

Pumpkin Jelly Roll


1 – 8 oz. container Herkimer ® Pumpkin Spread
4 eggs, separated
1/3 cup sugar
½ tsp. vanilla
½ cup sugar
2/3 cup flour, sifted
1 tsp. baking powder
½ tsp. salt


In medium bowl, beat egg yolks in bowl until thick and lemon-colored. Gradually beat in ½ cup of the sugar. Add vanilla.

In separate bowl, beat egg whites until soft peaks form. Gradually add ½ cup sugar and beat until stiff peaks form.

Fold yolk mixture into the white mixture. Combine flour, baking powder and salt, and add fold into egg mixture.

Spread batter evenly into greased and lightly floured 15 ½ X 10 ½ inch pan. Bake in preheated oven at 375 degrees for 10-12 minutes. Immediately loosen sides and turn out on clean kitchen towel sprinkled with confectioner sugar. Starting at narrow end, roll cake in towel and leave until cool. After cake is cool, unroll, spread with Pumpkin Spread evenly and re-roll. Cut into slices and serve.

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