Cook the Book: Sweet Potato Roll Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 4 tablespoons butter softened
• 0.8 cup cake flour 
• 0.8 cup powdered sugar 
• 8 ounce cream cheese softened
• 3  eggs 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1 teaspoon juice of lemon 
• 0.5 teaspoon nutmeg freshly ground
• 1 cup pineapple crushed drained
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.7 cup sweet potatoes and into canned
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• kitchen towels

Directions

1. To make the cake: Preheat the oven to 375°. Line a jelly roll pan with waxed paper. Spray the waxed paper with nonstick vegetable spray.
2. Beat the eggs in a large bowl with an electric mixer on high for about 3 minutes or until frothy.
3. Add the sugar, lemon juice, and sweet potato.
4. Mix until blended.
5. Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
6. Add the dry ingredients to the sweet potato mixture and beat on low speed until smooth.
7. Pour the batter into the jelly roll pan and spread evenly.
8. Bake for about 15 minutes until done.
9. Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a medium bowl, beating until smooth.
10. Add the crushed pineapple and mix by hand until blended.
11. To finish the cake: Immediately remove the cake from the pan by inverting onto a tea towel sprinkled with confectioners’ sugar.
12. Roll into a roll, leaving the waxed paper on the cake. Unroll, remove the waxed paper, and spread with filling. Immediately reroll the cake.
13. Let cool completely and refrigerate for about 1 hour before serving. Slice when ready to serve.