Pumpkin Roll Cake

Thursday, 10 November 2016 - 11:01 | Views - 597

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 degrees F (190 degrees C).

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 degrees F (190 degrees C) 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.

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