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Pumpkin cake roll

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Ingredients/Components

sugar - 1 c
eggs - 3 item
vanilla - 1/2 tsp
pkg
salt - 1/2 tsp
confectioners sugar - 1 item
baking powder - 1 tsp
all-purpose flour - 3/4 c
butter or margarine, softened - 1/4 c
finely chopped walnuts - 1 c
lemon juice - 1 tsp
ground cinnamon - 2 tsp
ground ginger - 1 tsp
ground nutmeg - 1/2 tsp
canned or cooked pumpkin - 2/3 c

How to make pumpkin cake roll:

Filling:2 (3 oz.) pkg. cream cheese, softened1 c. confectioners sugar1/4 c. butter or margarine, softened1/2 tsp. vanilla Line a greased 15 x 10 x 1-inch baking pan with waxed paper. Grease the paper; set aside. In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts. Bake at 375° for 12 to 14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel, dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jellyroll style, starting with a long side. Cool completely on a wire rack.

In a mixing bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2-inch of edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

4.3

Average rating: 4.3, total votes: 3

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sugar, vanilla, milk, cool whip, salt, vanilla