Pumpkin Roll

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup confectioners sugar
  • Filling:
  • 1 cup confectioners sugar
  • 11 ounces cream cheese, softened (look for 8 oz. package plus a 3 oz. package)
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla

Directions

Preheat oven to 375 F. Grease and flour a jelly roll pan. Beat eggs for 5 minutes in large bowl on high speed of mixer. Gradually stir in sugar and beat well. Add pumpkin and lemon juice. Sift flour with baking powder and spices. Add to pumpkin batter, blending well. Spread batter in pan and bake for 15 minutes.

Turn out of pan immediately onto a towel sprinkled with one fourth cup confectioners sugar. Starting at narrow end, roll towel and cake together in jelly roll form. Cool.

Combine ingredients for filling, beating until smooth. Unroll cake. Spread filling on top of cake, re-roll. Cover and chill with seam side down. Sprinkle with confectioners sugar before slicing. Slice and serve.

Yield: 12 servings.

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