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Pumpkin cake roll

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Ingredients/Components

cinnamon - 1 tsp
vanilla - 1/2 tsp
granulated sugar - 1 c
pkg - 2 oz
flour - 3/4 c
butter - 4 Tbsp
nutmeg - 1/2 tsp
baking powder - 1 tsp
pumpkin - 2/3 c
powdered sugar - 1 item
ginger - 1 tsp
finely chopped walnuts - 1 c
lemon juice - 1 tsp
whole eggs - 3 item
sprinkle of salt - 1 item

How to make pumpkin cake roll:

Filling:1 c. powdered sugar2 (3 oz.) pkg. cream cheese4 Tbsp. butter1/2 tsp. vanilla Sift together the first 6 dry ingredients and set aside. Beat eggs 5 minutes with electric mixer or until very thick. Gradually beat in 1 cup granulated sugar. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread in greased and floured 10 x 15-inch baking pan (jelly roll size). (NOTE: It works best to line the bottom of the pan with waxed paper; otherwise, it sticks in pan.) Sprinkle top of batter with finely chopped nuts. Bake in a 375° oven for 15 minutes. Loosen edges and turn out immediately on a towel sprinkled with powdered sugar (waxed paper will do). Starting at narrow end, roll towel and cake together. Cool and unroll.

Combine filling ingredients and mix well. Spread over cake and roll up. Chill before serving. Store in refrigerator.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

Average rating: 3, total votes: 3

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