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Pumpkin cake roll

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Ingredients/Components

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

How to make pumpkin cake roll:

In a large mixer bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.

In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15 x 10 x 1-inch jelly roll pan. Sprinkle with chopped walnuts.

Bake in 375° oven for 15 minutes. Immediately invert cake onto towel sprinkled with powdered sugar. Roll up cake and towel jelly roll style, starting from one of the short sides. Cool completely. Unroll cake.

For filling, in a small mixer bowl, beat the 1 cup powdered sugar, cream cheese, margarine or butter and vanilla with an electric mixer on medium speed until smooth. Spread over cake. Re-roll cake. Cover and chill.

To serve, cut cake crosswise into 1-inch slices. Makes 10 to 12 servings.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.8

Average rating: 3.8, total votes: 5

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