JK's White Cake with White Frosting. I mean our cake, right, JK?
What the beaten Egg Replacer will look like
Rolling up the cake part of the Roll
The Roll cooling inside its towel
The cream cheese filling
A slice of Pumpkin Cream Cheese Roll
Okay, who am I kidding? This is what I really ate; I had to move it to a bigger plate to accomodate both pieces.
Pumpkin Cream Cheese Roll
1 and 1/2 Tbs. of EnerG Egg Replacer
6 Tbs. of water
1 cup vegan sugar
1 cup pumpkin puree
1 tsp. fresh lemon juice
1 cup flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup walnuts, ground coarsely (I use the food processor)
1 cup or so of powdered sugar
Cream Cheese Filling:
8 oz. package of vegan cream cheese, room temperature
4 Tbs. vegan margarine room temperature
1 cup powdered sugar
1/2 tsp. vanilla
For the Pumpkin Cake: Preheat oven to 375 degrees. Spray a 10 by 15 inch jelly roll pan with an oil spray, or you can use a cookie sheet with a one inch lip all the way around. Cover the pan with a sheet of waxed paper and spray that as well. Set aside. In a large bowl, beat the Egg Replacer with the water for five minutes on medium or medium high speed, until it loses its watery consistency and slightly thickens. Continue beating and slowly pour in the sugar, and beat well. Stir in the pumpkin puree and lemon juice. In another bowl whisk the rest of the cake ingredients together, except for the walnuts and powdered sugar. Stir the dry ingredients in with the wet and pour over waxed paper. Make sure it is evenly spread and reaches all the edges and corners of the covered pan. Sprinkle the nuts over the batter. Bake for 15 minutes. While its baking, lay out a clean dish towel and sprinkle enough powdered sugar to cover the entire towel with a thin layer. Remove cake from oven and quickly flip the pan upside down over the towel. Carefully remove the waxed paper, and starting at the short end, slowly roll up the towel with the cake inside it. Let it cool completely on a cooling rack, with the towel's seam down.
For the Cream Cheese Filling: While the cake is baking and cooling, set your margarine and cream cheese on the counter to get room temperature. When the cake is completely cool, begin to make the filling. In a small bowl, beat all the filling ingredients together at medium speed, until smooth and creamy. Carefully unroll the cake, leaving it on the towel, and spread the filling evenly over the cake. Re-roll the cake, this time leaving the towel on the counter. Place on a serving dish and refrigerate for a few hours or overnight. You will have nuts and sugar left over on the towel, so fold it up and either sprinkle in a bowl for some future delight or shake it off in your sink. This is very good and looks decadent, perfect for a holiday meal. Feeds five hungry vegans for a couple of days.