Pumpkin cake roll
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Sugar |
| ⅔ | cup | Pumpkin |
| 1 | teaspoon | Lemon juice |
| ¾ | cup | Flour |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Ginger |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Powdered sugar |
| 6 | ounces | Cream cheese |
| 4 | teaspoons | Butter or margarine |
| ½ | teaspoon | Vanilla extract |
Directions
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar.
Stir in ⅔ cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into pumpkin mixture. Pour into a greased and floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle the cake with powdered sugar. Roll up in the towel and let cool. Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese mixture. Roll cake again.
Chill.