Pumpkin cake roll

Pumpkin cake roll

Ingredients/Components

• eggs - 3 item
• sugar - 1 c
• canned pumpkin - 2/3 c
• lemon juice - 1 tsp
• all-purpose flour - 3/4 c
• ground cinnamon - 2 tsp
• baking powder - 1 tsp
• ground ginger - 1 tsp
• salt - 1/2 tsp
• ground nutmeg - 1/2 tsp
• finely chopped nuts optional - 1 c
• sifted powdered sugar - 1 item
• Gradually beat in granulated sugar
• cream cheese - 6 oz
• butter - 1/4 c
• vanilla - 1/2 tsp

How to make pumpkin cake roll:

In a mixing bowl, beat eggs 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 11 x 15 x 1-inch jelly roll pan. Sprinkle with walnuts (optional). Bake at 375° for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel jelly roll style. Cool completely.Filling:1 c. sifted powdered sugar6 oz. cream cheese1/4 c. butter1/2 tsp. vanilla Mix all together until creamy. Spread filling on cake. Re-roll, cover and chill. Cut in 1-inch slices. Serves 8 to 10.

Recipe categories: Desserts, Cakes, < 15 mins.