Pumpkin cake roll

Pumpkin cake roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• cream cheese - 1 (6
• eggs - 3 item
• salt - 1/2 tsp
• flour - 3/4 c
• butter - 4 Tbsp
• nutmeg - 1/2 tsp
• confectioners sugar
• baking powder - 1 tsp
• pumpkin - 2/3 c
• ginger - 1 tsp
• lemon juice - 1 tsp
• ??? finely chopped nuts - 1/2 item

How to make pumpkin cake roll:

Filling:1 c. confectioners sugar4 Tbsp. butter1 (6 oz.) cream cheese1/2 tsp. salt Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift dry ingredients and fold into pumpkin mixture. Spread in well greased and floured 15 x 10 x 1-inch pan. Top with nuts and bake at 375° for 15 minutes. Turn out on towel and sprinkle with confectioners sugar. Start at narrow end and roll towel and cake together. Cool for 2 hours, then unroll. Spread with filling and then reroll and chill.

For filling, beat confectioners sugar, cream cheese, butter and vanilla until smooth. Spread on cake and reroll immediately. Filled cake will freeze well for several weeks.

Recipe categories: Desserts, Cakes, < 15 mins.