Pumpkin Roll Cake
Angela
ingredients
- 3 eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
directions
- 1
Preheat oven to 375°.
- 2
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- 3
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- 4
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- 5
Bake at 375° for 15 minutes or until cake springs back when lightly touched.
- 6
Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- 7
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
- 8
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.
Source: Angela
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