Pumpkin Cake Roll
Contributed by: JaDee
Ingredients:
- 3 eggs
- 1 c. sugar
- 2/3 c. cooked or canned pumpkin
- 1 tsp. lemon juice
- 3/4 c. flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- finely chopped walnuts
Cream Cheese Filling:
- 2 pkg. (3 oz., each) cream cheese, softened
- 1 c. confectioners' sugar
- 1/4 c. butter or margarine, softened
- 1/2 tsp. vanilla extract
Directions:
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and
lemon-colored. Add pumpkin and lemon juice. Combine the next 5 ingredients; fold into the
pumpkin mixture.
Grease a 15-in. x 10-in. x I-in baking pan; line with waxed paper. Grease and flour the paper.
spread the batter into the pan; sprinkle with walnuts. Bake at 375-F for 15 minutes or until cake
springs back when lightly touched.
Immediately, turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and
roll cake up in towel; starting with the short end. Cool.
Cream Cheese Filling:
Additional confectioners' sugar, optional
In a mixing bowl, beat the first 4 ingredients until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1-in. of edges. roll up again.
Cover and chill until serving. Dust with confectioner's sugar, if desired.
Serving Size: Serves 8 - 10
