Pumpkin Roll

3 eggs
1 Cup sugar
2/3 Cup pumpkin
1 tsp. lemon juice
3/4 Cup flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger (or less)
1/4 tsp. nutmeg (or less)
1 Cup chopped nuts
 

Beat eggs at high speed for 5 min. Gradually, add sugar. Stir in pumpkin and lemon juice. Mix together: flour, salt, baking powder, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour into greased and floured 10 x 15″ pan and sprinkle with 1 Cup chopped nuts on top. Bake at 375 degrees for 15 min. Turn out on towel sprinkled with powdered sugar. Roll cake and towel together, cool in refrigerator.

Filling
1 Cup powdered sugar
4 T. butter or margarine
6 oz. cream cheese
1/2 tsp. vanilla
 

Beat until smooth then spread on cooled cake and re-roll. Wrap with plastic wrap and refrigerate.

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