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Pumpkin cake roll

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
cream cheese - 6 oz
eggs - 3 item
vanilla - 1/2 tsp
butter or margarine - 4 Tbsp
salt - 1/2 tsp
flour - 3/4 c
nutmeg - 1/2 tsp
baking powder - 1 tsp
pumpkin - 2/3 c
ginger - 2 tsp
lemon juice - 1 tsp
Gradually beat in sugar

How to make pumpkin cake roll:

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Spread on greased wax paper lining 1 x 10 x 15-inch pan. Bake for 15 minutes at 375° or until golden. Turn onto towel sprinkled with confectioners sugar, separating cake from waxed paper with sharp knife. Start at narrow end if you want large pieces, or at wide end if you want small pieces. Roll cake and towel together. Chill. Unroll and spread on filling, roll back up and wrap in aluminum foil. Freeze.Filling:1 c. confectioners sugar6 oz. cream cheese4 Tbsp. butter or margarine1/2 tsp. vanilla

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

4.3

Average rating: 4.3, total votes: 3

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