Pumpkin Roll
Prep
45m
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cake:
| 3 large eggs |
| 1 cup sugar |
| 2/3 cup pumpkin |
| 1 teaspoon lemon juice |
| 3/4 cup flour |
| 1 teaspoon baking powder |
| 2 teaspoon cinnamon |
| 1 teaspoon ginger |
| 1/2 teaspoon nutmeg |
| 1/2 teaspoon salt |
Filling:
| 1 cup powdered sugar |
| 2 3 ounce packages cream cheese |
| 4 Tablespoons butter |
| 1/2 teaspoon vanilla |
| 1 dash salt |
Pumpkin Roll Directions
- For the cake: beat eggs at high speed on electric mixer for 5 minutes; gradually beat in 1 cup of sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder and the spices. Blend Ryan mixture into egg and pumpkin mixture. Grease and flour cake pan (13x9x2) and put mixture into it. Bake at 375° for 15 minutes. Sprinkle 1 cup chopped nuts onto cake after bake and turn onto clean dish towels sprinkled with sugar. Roll In towel and cool
- For the filling: it at high speed with electric mixer until mixed. Unroll cake and spread filling onto it; re-roll with out towel; refrigerate.
Notes
