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Pumpkin cake roll

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
eggs - 3 item
vanilla - 1/2 tsp
pkg - 2 oz
salt - 1/2 tsp
flour - 3/4 c
nutmeg - 1/2 tsp
confectioners sugar
baking powder - 1 tsp
pumpkin - 2/3 c
ginger - 1 tsp
margarine - 1/4 c
lemon juice - 1 tsp

How to make pumpkin cake roll:

Filling:1 c. confectioners sugar2 (3 oz.) pkg. cream cheese1/4 c. margarine1/2 tsp. vanilla Beat eggs on high for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. In small bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread the batter in a greased and floured 15 x 10 x 1-inch cookie sheet. Sprinkle with walnuts. Bake at 375° for 15 minutes. Invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel. Cool completely.

In a small bowl combine sugar, cream cheese, margarine and vanilla. Beat at medium speed until smooth. Unroll the cooled cake. Spread filling over cake, then re-roll. Cover and chill.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

Average rating: 4, total votes: 4

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