Pumpkin Roll Cake
Description
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Ingredients
•
3 eggs
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1 cup white sugar
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2/3 cup canned pumpkin
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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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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 cup chopped walnuts
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6 ounces cream cheese, softened
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1 cup confectioners' sugar
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1/4 cup butter, softened
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1/2 teaspoon vanilla extract
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.