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Pumpkin roll

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Ingredients/Components

butter, softened - 1/2 c
sugar - 1 c
cinnamon - 2 tsp
eggs - 3 item
vanilla - 1 tsp
salt - 1/2 tsp
chopped nuts - 1 c
flour - 3/4 c
nutmeg - 1/2 tsp
confectioners sugar - 2 c
baking powder - 1 tsp
pumpkin - 2/3 c
ginger - 1/2 tsp
lemon juice - 1 Tbsp
Whip eggs until thick and foamy about 5 minutes

How to make pumpkin roll:

Grease and flour 10 1/2 x 15 1/2 x 1 1/8-inch pan. Whip eggs until thick and foamy (about 5 minutes). Add sugar gradually to eggs. Fold in pumpkin and lemon juice. Sift together dry ingredients and fold into egg mix beating until smooth. Pour into pan and spread to corners. Sprinkle with nuts and bake 20 to 25 minutes at 375° or until cake springs back to touch. Immediately loosen and invert on a towel sprinkled with confectioners sugar. While hot, roll cake and towel from narrow end. Cool completely on wire rack.Cream Cheese Filling For Pumpkin Roll:1 (8 oz.) cream cheese, softened1/2 c. butter, softened2 c. confectioners sugar1 tsp. vanilla Mix cream cheese and butter together until blended. Add sugar and vanilla and mix well. Unroll cake, remove towel and spread filling on inside. Roll up cake, wrap in waxed paper, then foil. Refrigerate until filling sets.

Recipe categories: American, Vegetables, North american.

Rating:

Average rating: 3, total votes: 5

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butter, softened, sugar, cinnamon, salt, flour, cider vinegar