Pumpkin cake roll

Pumpkin cake roll

Ingredients/Components

• sugar - 1 c
• eggs - 3 item
• pkg - 1 oz
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• soda - 1 tsp
• all-purpose flour - 3/4 c
• margarine, softened - 1/4 c
• powdered sugar - 1 item
• lemon juice - 1 tsp
• finely chopped nuts - 1 c
• ground ginger - 1 tsp
• ground nutmeg - 1 tsp
• cooked pumpkin - 2/3 c
• Add sugar and lemon juice, beating well

How to make pumpkin cake roll:

Beat eggs on high for 1 minute. Add sugar and lemon juice, beating well. Add soda, salt and spices. Fold in flour and pumpkin until well combined. Spread batter evenly onto a greased cookie sheet or jelly roll pan. Sprinkle with chopped nuts. Bake at 375° for 20 minutes. Turn cake out onto a towel that has been dusted with powdered sugar. Roll up towel with cake, jelly roll style and let cool. When cool, unroll and spread with filling. Reroll cake without the towel. Wrap in foil and refrigerate.Filling:1 c. powdered sugar1 (8 oz.) pkg. cream cheese, softened1/4 c. margarine, softened1 tsp. vanilla extract Combine all ingredients in small mixing bowl. Beat until smooth. Spread on cooled cake.

Recipe categories: Desserts, Cakes, < 15 mins.