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Pumpkin Cake Roll




Source of Recipe


internet






List of Ingredients



• Cake:
  
• 3/4 c. flour
  
• 1 t. baking powder
  
• 3/4 t. ginger
  
• 2 t. cinnamon
  
• 1/2 t. salt
  
• 1/2 t. nutmeg
  
• 2 eggs
  
• 1 c. sugar
  
• 3/4 c. canned pumpkin
  
• 1 t. lemon juice
  
• 1 c. finely chopped nuts
  
• powdered sugar
  
• Filling:
  
• 1 c. powdered sugar
  
• 6 oz. cream cheese, softened
  
• 1 T. butter or margarine
  
• 1/2 t. vanilla
  






Instructions



1. Sift first 6 ingredients; set aside.
   
2. Beat eggs for 5 minutes at high speed; gradually beat in sugar. Stir in pumpkin and lemon juice.
   
3. Fold dry ingredients into pumpkin mixture.
   
4. Grease a 15 x 10 x 1 in. jelly roll pan; line with waxed paper and grease this (use cooking spray). Spread cake batter in pan; sprinkle with nuts.
   
5. Bake in a preheated 375 degree oven for 15 minutes. Remove from oven and turn out on a tea towel-don't use terry cloth-that has been sprinkled with powdered sugar. Remove waxed paper, then roll cake and towel together-starting at short edge. Cool on a rack.
   
   
6. Beat filling ingredients together until smooth.
   
7. Unroll cooled cake and spread evenly with cream cheese mixture.
   
8. Reroll cake without the towel, rolling it on to foil. Twist ends of foil to keep it together. Chill thoroughly before serving. Freezes well.
   






Final Comments


Serves 12-16