Pumpkin cake roll

Yield: 1 servings

Measure Ingredient
3 \N 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

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.


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