Pumpkin Log Roll
Description
A spiced pumpkin roulade is filled with cream cheese frosting for a cake the whole family will love.
Ingredients
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3 eggs
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1 cup white sugar
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2/3 cup pumpkin puree
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1 teaspoon lemon juice
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3/4 cup all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon ground ginger
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 cup powdered sugar
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1 (8 ounce) package cream cheese, at room temperature
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1 cup powdered sugar
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1/4 cup margarine
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1/2 teaspoon vanilla extract
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.
2
Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
3
Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.
5
Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.
6
Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.