Pumpkin Roll
Source of Recipe
Mary
List of Ingredients
Cake Ingredients:
2/3 cup Canned Pumpkin
1 cup Sugar
3 Eggs
3/4 cup Flour
1 teaspoon Lemon Juice
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/3 teaspoon(or less) Salt
1 tablespoon Powdered Sugar
Filling Ingredients:
6 ounces Cream Cheese
1 cup Powdered Sugar
4 tablespoons Margarine or Butter
2/3 teaspoon Vanilla Extract
1/2 cup finely chopped walnuts(opt)
Recipe
For Cake:
Beat eggs on high for four to five minutes.
Stir in at medium speed, pumpkin, and lemon juice.
Mix together dry ingredients: flour, baking powder, and spices.
Fold dry ingredients into the pumpkin mixture.
Pre-heat oven to 375 degrees.
Spread cake mix into a 15x10x1 jelly roll pan.
Bake for 15 minutes.
Sprinkle powdered sugar onto a cheesecloth.
Remove from oven and loosen edges with spatula.
Turn cake onto the cheesecloth.
Roll warm cake, starting at narrow end into a roll with the cheesecloth.
Prepare filling while allowing to cool to room temperature.
Filling Preparation:
In a mixing bowl, mix all ingredients until well blended.
Unroll cake and remove cheesecloth.
Spread filling onto the cake.
Re-roll the cake.Cut off ends to improve apperance.
Wrap individually in plastic wrap,and place in freezer bag for freezing.
Chill for several hours or overnight.
Freezes very well.
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