Pumpkin cake roll

Pumpkin cake roll

Ingredients/Components

• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1/2 tsp
• granulated sugar - 1 c
• pkg - 1 oz
• salt - 1/2 tsp
• flour - 3/4 c
• butter - 4 Tbsp
• 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 on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir flour and dry ingredients together; fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1-inch pan. Top with 1 cup finely chopped nuts. Bake at 375° for 15 minutes. Turn out on towel, sprinkled with 10x sugar. Starting at narrow end, roll towel and cake together; let cool. Unroll and spread with filling mixture. Roll and chill.Filling:1 c. 10x sugar1 (8 oz.) pkg. cream cheese4 Tbsp. butter1/2 tsp. vanilla Beat until smooth.

Recipe categories: Desserts, Cakes, < 15 mins.