Pumpkin Cake Roll
Prep
45m
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pumpkin Cake
| 3 eggs |
| 1 cup sugar |
| 2/3 cup lemon juice |
| 3/4 cup flour |
| 1 tsp baking powder |
| 2 tsp cinnamon |
| 1 tsp ginger |
| 1/2 tsp nutmeg |
| 1/2 tsp salt |
Filling
| 1 cup confectioners' sugar |
| 2 3 ounce packages cream cheese |
| 4 Tbs butter |
| 1/2 tsp vanilla |
Pumpkin Cake Roll Directions
- Beat eggs in mixing bowl at high speed for 5 minutes.
- Beat in sugar until blended.
- Stir in pumpkin and lemon juice.
- Combine flour, baking powder, spoces and salt.
- Pold into pumpkin mixture.
- Spread in a greased flour 15 10 1-inch jelly roll pan.
- Bake at 375° for 15 minutes.
- Remove cake from oven, turn out onto clean linen toel liberally dusted with confectioners' sugar.
- Starting at narrow end, toll towell and bake together; cool.
- For the filling, combine the ingredients and mix until smooth.
- Unroll the cooked cake.
- Spread with filling within 1 inch of edges.
- Roll back up.
- Chill.
- Dust with additional confectioners' sugar before serving.
- Yields 10-12 servings.
Nutrition facts
Per Serving
| Kcal: | 282 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 222mg |
| Carbs: | 40.8g |
| Sugar (g): | 32.3g |
| Fat: | 12.1g |
| Saturated fat (g): | 7.2g |
| Cholesterol: | 80mg |
| Proteins: | 4.1g |
