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Pumpkin cake roll

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Ingredients/Components

cinnamon - 2 tsp
eggs - 3 item
vanilla - 1/2 tsp
granulated sugar - 1 c
pkg - 2 oz
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 - 1 tsp
lemon juice - 1 tsp
finely chopped nuts - 1 c
Gradually beat in sugar

How to make pumpkin cake roll:

Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, salt and spices. Fold into pumpkin mixture. Spread on greased and floured 15 x 10 x 1-inch pan. Top with walnuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with confectioners sugar. Starting at narrow end, roll towel and cake together. Cool, then unroll. Spread filling over cake; cool again and chill. Makes 8 servings.Filling:1 c. confectioners sugar2 (3 oz.) pkg. cream cheese4 Tbsp. butter or margarine1/2 tsp. vanilla Combine all the ingredients and beat until smooth.

Note: Whipped cream may be substituted for filling. Can be frozen also.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.3

Average rating: 3.3, total votes: 3

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graham cracker crumbs, sugar, sour cream, salt, butter, miniature peanut butter cups, your favorite yogurt