Pumpkin roll

Pumpkin roll

Ingredients/Components

• 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
• ginger - 1 tsp
• lemon juice - 1 tsp
• stick margarine or butter - 1/2 item
• Gradually stir in pumpkin, lemon juice and sugar

How to make pumpkin roll:

Beat eggs on high speed for 5 minutes. Gradually stir in pumpkin, lemon juice and sugar. Mix flour, cinnamon, nutmeg, baking powder, ginger and salt in separate bowl. Fold this into pumpkin batter. Spread mixture on greased and floured cookie sheet. Sprinkle with chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel, which has been sprinkled with powdered sugar. Roll towel and cake up together longways and let cool completely. Unroll and spread with filling.Filling:1 c. powdered sugar1/2 stick margarine or butter1/2 tsp. vanilla2 (3 oz.) pkg. cream cheese Mix until creamy. After you spread the filling on the cake, roll again, without the towel. Wrap in Saran Wrap and refrigerate. If storing for a while, wrap again in foil. Freezes great!

Recipe categories: American, Vegetables, North american.