This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts. Estimated Times: Preparation Time: 15 mins Cook Time: 30 mins Servings: 10 Ingredients: 1 (16-oz.) package angel food cake mix 2 1/2 teaspoons grated orange peel divided 1 1/4 cups LIBBY'S 100% Pure Pumpkin 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 cup powdered sugar plus extra for sprinkling 2 tablespoons CROSSE & BLACKWELL Red Currant Jelly optional Directions: PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar. PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan. BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack. COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve. Web Site Host, Moderator Hiring Agent & Forums Monitor. Personal Reminder: Buckle Up & Drive Safely. "The Life You Save, May Be Your Own."

This light and fluffy cake melts in your mouth. Top with fresh strawberries or a drizzle of chocolate for a treat your loved ones will love. Estimated Times: Preparation Time: 15 mins Cook Time: 30 mins Servings: 12 Ingredients: 12 egg whites 1 1/2 teaspoons cream of tartar 1 1/2 cups sugar divided 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract 1 cup sifted cake flour 1/4 teaspoon salt Directions: Preheat oven to 375°F. In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula. Bake until top springs back when lightly touched with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. *Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above. Web Site Host, Moderator Hiring Agent & Forums Monitor. Personal Reminder: Buckle Up & Drive Safely. "[U]The Life You Save[/U], [U]May Be Your Own[/U]."