Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1/2 tsp
• pkg - 1 oz
• salt - 1/2 tsp
• flour - 3/4 c
• nutmeg - 1 tsp
• baking powder - 1 tsp
• pumpkin - 2/3 c
• ginger - 1 tsp
• margarine - 1/4 c
• lemon juice - 1 tsp
• powdered sugar, divided

How to make pumpkin roll:

Beat eggs 5 minutes at high speed of electric mixer. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.

Combine flour, cinnamon, baking powder, salt, ginger and nutmeg; add to pumpkin mixture, blending well. Spoon batter into greased and floured jellyroll pan. Bake at 375° for 15 minutes.

Turn cake out onto a towel sprinkled with 1/4 cup powdered sugar. Beginning at narrow end, roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, margarine and vanilla; beat until creamy. Unroll cake and spread with filling. Roll cake up again; chill, seam side down. You may also frost outside of cake if you wish.

Recipe categories: American, Vegetables, North american.