Pumpkin Roll
List of Ingredients
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
1/8 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
1/2 tsp. salt
1 cup chopped nuts (walnuts or pecans)
Recipe
In the bowl of a mixer, beat eggs on high speed for two minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
In a medium-szed bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and salt. Add gradually to pumpkin mixture.
Spread onto a greased and floured 15- by 10- by 1-inch cookie sheet. Top with 1 cup chopped nuts.
Bake at 375 degrees for 15 minutes.
Turn out onto a towel and sprinkle with powdered sugar. Start at narrow end and roll towel and cake together.
Cool and unroll for filling.
Filling:
1 cup powdered sugar
8 oz. cream cheese, softened
4 tbsp. butter, softened
1/2 tsp. vanilla
Combine all ingredients in the bowl of a mixer and and beat until smooth. Spread over the cake. Roll cake again. Chill in the refrigerator.
Serves how many: 8 to 12
Takes how long to make: 1 hour 30 minutes
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