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Pumpkin cake roll

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Ingredients/Components

butter, softened - 4 Tbsp
sugar - 1 c
cinnamon - 2 tsp
eggs - 3 item
vanilla - 1/2 tsp
salt - 1/2 tsp
nutmeg - 1/2 tsp
baking powder - 1 tsp
ginger - 1 tsp
chopped walnuts - 1 c
sifted flour - 3/4 c
canned pumpkin - 3/4 c
lemon juice - 1 tsp
cream cheese, softened - 8 oz
Blend in pumpkin and lemon juice

How to make pumpkin cake roll:

Beat eggs on high speed for 5 minutes while slowly adding sugar. Blend in pumpkin and lemon juice. Sift dry ingredients and carefully fold into pumpkin mixture. Spread into well greased and floured jelly roll pan. Top with nuts. Bake in 375° oven for 15 minutes. Remove from oven and at once turn out on a towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake up together. Cool completely; unroll and fill with filling.Filling:1 c. powdered sugar8 oz. cream cheese, softened4 Tbsp. butter, softened1/2 tsp. vanilla Beat together until smooth. Spread on cake. Reroll cake and refrigerate until ready to serve.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.8

Average rating: 3.8, total votes: 4

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