Pumpkin cake roll
Pumpkin cake roll
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
- baking powder - 1 tsp
- pumpkin - 2/3 c
- margarine, softened - 4 Tbsp
- powdered sugar
- ginger - 1 tsp
- lemon juice - 1 tsp
- finely chopped nuts - 1 c
How to make pumpkin cake roll:
Filling:1 c. powdered sugar4 Tbsp. margarine, softened2 (3 oz.) pkg. cream cheese1/2 tsp. vanilla Beat eggs 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15 1/2 x 10 1/2 x 2-inch pan. Top with finely chopped nuts. Bake in preheated 375° gas oven 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting with narrow end, roll towel and cake together; cool. Combine powdered sugar, cream cheese, margarine and vanilla; beat smooth. Unroll cake; remove towel. Spread filling over cake. Reroll. Chill.Recipe categories: Desserts, Cakes, < 15 mins.
Rating:
Related ingredients:
sugar, butter or margarine, flour, shortening, powdered sugar, margarine, 2 can crushed pineapple, large box instant vanilla pudding, eagle brand
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