Pumpkin roll

Pumpkin roll

Ingredients/Components

• eggs - 3 item
• sugar - 1 c
• pumpkin - 2/3 c
• lemon juice - 1 tsp
• flour - 3/4 c
• baking powder - 1 tsp
• cinnamon - 2 tsp
• ginger - 1 tsp
• nutmeg - 1/2 tsp
• salt - 1/2 tsp
• chopped nuts - 1 item
• powdered sugar - 1 item
• Gradually beat in the sugar
• pkg - 2 oz
• margarine - 4 Tbsp
• vanilla - 1/2 tsp

How to make pumpkin roll:

Beat the eggs at high speed of mixer for 5 minutes. Gradually beat in the sugar. Stir in the pumpkin. Add the lemon juice. Stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold this into pumpkin mixture. Spread into greased and floured sheet cake pan, 15 x 10-inches. Top with finely chopped nuts. Bake at 375° for 15 minutes. Turn out on cup towel. Sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Let cool, unfold and add filling.Filling:1 c. powdered sugar2 (3 oz.) pkg. Philadelphia cream cheese4 Tbsp. margarine1/2 tsp. vanilla Combine ingredients. Beat smooth. Unroll cooled cake. Spread over cake. Roll again and wrap in Saran Wrap. Chill before slicing and serving.

Recipe categories: American, Vegetables, North american.