Pumpkin cake roll
Pumpkin cake roll
Ingredients/Components
- butter, softened - 4 Tbsp
- sugar - 1 c
- cinnamon - 2 tsp
- eggs - 3 item
- vanilla - 1/2 tsp
- pkg - 2 oz
- salt - 1/2 tsp
- flour - 3/4 c
- 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
- Gradually beat in 1 cup sugar
How to make pumpkin cake roll:
Beat the eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in the pumpkin and lemon juice. Mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt; fold into the pumpkin mixture. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with walnuts. Bake at 375° for 15 minutes. Turn out on a towel and sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll.Filling:1 c. powdered sugar2 (3 oz.) pkg. cream cheese, softened4 Tbsp. butter, softened1/2 tsp. vanilla Combine all ingredients and beat until smooth. Spread over cooled cake and re-roll. Chill. You may sprinkle additional powdered sugar over the top of the roll if you wish.Recipe categories: Desserts, Cakes, < 15 mins.
Rating:
Related ingredients:
sugar, chopped pecans, pkg, sticks margarine, nuts, container cool whip, small can crushed pineapple not drained
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