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Categories:
eggs sugar pumpkin lemon juice flour baking powder cinnamon ginger nutmeg salt cream cheese butter powdered sugar vanilla
Viewed: 57 - Published at: 6 years agoIngredients
- 3 eggs
- 1 cup sugar
- 23 cup pumpkin
- 1 teaspoon lemon juice
- 34 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 12 teaspoon nutmeg
- 12 teaspoon salt
- 8 ounces cream cheese (softened)
- 4 tablespoons butter or 4 tablespoons margarine
- 1 cup powdered sugar
- 12 teaspoon vanilla
Method
- In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color.
- Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt.
- Add to egg mixture, mixing well.
- Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 for 15 minutes.
- Remove from oven.
- Cool for 15 minutes.
- Place cake on clean tea towel sprinkled liberally with powdered sugar.
- Cool 10 minutes longer.
- From 10- inch side, roll cake up in towel.
- Set aside.
- While cake is cooling in towel, prepare filling.
- Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake.
- Evenly spread filling over cake.
- Roll up cake (without the towel).
- Wrap in plastic wrap.
- Cover and chill at least 1 hour.
- Slice before serving.
- Keep leftover slices refrigerated.
- This pumpkin roll freezes well.
