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Pumpkin cake roll

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Ingredients/Components

cream cheese - 6 oz
eggs - 3 item
vanilla - 1/2 tsp
granulated sugar - 1 c
salt - 1/2 tsp
butter - 1/4 c
baking powder - 1 tsp
all-purpose flour - 3/4 c
powdered sugar - 1 c
canned pumpkin - 2/3 c
lemon juice - 1 tsp
ground cinnamon - 2 tsp
ground ginger - 1 tsp
ground nutmeg - 1/2 tsp
walnuts - 1 c

How to make pumpkin cake roll:

Chop nuts and set aside. Beat eggs 35 to 40 seconds or until lemon colored. Add granulated sugar. Combine thoroughly until slightly thickened. Add lemon juice and pumpkin just until mixed. Stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Add to wet ingredients just until flour disappears. Do not overmix. Spread batter in greased and floured pan (15 x 10 x 1-inch). Sprinkle with the chopped nuts. Bake in a 375° oven for 15 minutes. Turn out onto terry cloth towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together with nuts on outside of roll. Cool seam side down on rack.

Meanwhile, add cream cheese, butter and vanilla in bowl. Process until smooth. Add 1 cup powdered sugar. Process until smooth. Unroll cooled cake; spread with cream cheese mixture. Reroll; chill at least 2 hours. Slice to serve. Makes 10 servings. Can be frozen. Thaws in just minutes.

Hint: I make all my cakes first (while one is cooling it is enough time to throw everything into the same bowl and be ready in 15 minutes), then I make all the filling and make the rolls.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

Average rating: 3, total votes: 8

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