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    PUMPKIN CAKE ROLL


    Source of Recipe


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    List of Ingredients




    3 eggs
    1 cup granulated sugar
    2/3 cup pumpkin
    1 teaspoon lemon juice
    3/4 cup flour
    1 teaspoon baking powder
    2 teaspoons cinnamon
    1 teaspoon ginger
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    Chopped nuts

    Recipe



    Beat the eggs at high speed with an electric mixer for 5 minutes. Add sugar gradually. Stir in the pumpkin and lemon juice.
    Mix dry ingredients together and fold into the pumpkin mixture. Spread on a 15 x 10-inch jellyroll pan, that has been greased, floured and sprinkled with chopped nuts. Bake until set. Turn out onto towel which has been covered with confectioners' sugar. Roll up and cool.
    Filling
    1 cup confectioners' sugar
    6 ounces cream cheese, softened
    4 tablespoons butter or margarine
    1/2 teaspoon vanilla extract
    Beat all ingredients until smooth. Unroll the cake, spread with filling, then re-roll without the towel. Wrap in foil and chill well.
    To serve, slice and place a dollop of whipped cream on top, or sprinkle with confectioners' sugar.
 

 

 

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