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Pumpkin cake roll

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Ingredients/Components

eggs - 3 item
sugar - 1 c
pumpkin - 2/3 c
lemon juice - 1 tsp
flour - 3/4 c
baking powder - 1 tsp
cinnamon - 2 tsp
nutmeg - 1 tsp
salt - 1/2 tsp
chopped walnuts - 1 c
Gradually beat in sugar
pkg - 1 oz
margarine - 4 Tbsp
vanilla - 1/2 tsp

How to make pumpkin cake roll:

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and fold into first mixture. Spread on greased and floured pan, 15 x 10 x 1-inch. Top with walnuts. Bake at 375° in preheated oven for 15 minutes. Turn out on tea towel that has been sprinkled with powdered sugar (spread with hand). Starting at the narrow end, roll towel and cake together. Cool in refrigerator.Filling:1 c. powdered sugar1 (8 oz.) pkg. cream cheese4 Tbsp. margarine1/2 tsp. vanilla Combine. Beat until smooth. Unroll cooled cake and spread the filling over the inside. Re-roll the cake (without the towel) and chill. Sift powdered sugar over the top before serving. Slice and serve. Serves 8.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

4.2

Average rating: 4.2, total votes: 5

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