Pumpkin Cake Roll

Pumpkin Cake Roll

  • 3 eggs
  • 1 cup sugar
  • two-thirds cup pumpkin (pre-baked and puréed)
  • 1 tsp. lemon juice

Beat three eggs on high speed for 5 minutes and gradually beat in the sugar. Stir in the pumpkin and lemon juice.

Sift together:

  • three-fourths cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • one-half tsp. nutmeg
  • one-half tsp. salt

Fold dry ingredients into the pumpkin mixture and spread in a greased and floured 15" x 10" x 1" pan. Top with 1 cup chopped nuts (like pecans or walnuts). Bake at 375 degrees for 15 minutes or until toothpick inserted in the center comes out clean.

Turn out on a towel sprinkled with powdered sugar. Roll cake and towel the long way and let cool. Unroll and spread with this filling:

Beat until smooth: 1 cup powdered sugar, 3 oz. softened cream cheese, 4 Tablespoons softened butter and one-half tsp. vanilla. Spread over cake and re-roll and chill.

Cut into slices and serve.

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