Pumpkin Cake Roll
This recipe makes one pumpkin roll. I usually double the recipe and freeze one roll, then serve the other. You can also make this in stages: A) Make it and serve it B) Make it and freeze it C) Make the cake and refrigerate; then do the filling the day you want to serve it. You choose!
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp. lemon juice
- ¾ cup flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. salt
- FILLING: 1 cup confectioners sugar 6 oz. cream cheese, 4 Tbsp. butter, ½ tsp. vanilla
Instructions
- Beat eggs at high speed for 5 minutes.
- Beat in sugar until well blended.
- Stir in pumpkin and lemon juice.
- Combine flour, baking powder, spices and salt; fold into pumpkin mixture.
- Spread in greased and floured 15 x 10 x 1-in. jelly roll pan.
- Bake at 375 for 15 minutes.
- Remove cake from oven and turn out on clean linen towel liberally dusted with confectioners’ sugar.
- Starting at narrow end, roll towel and cake together; cool.
- Make filling by combining ingredients and mixing until smooth
- Unroll cooled cake; spread with filling to within 1 in. of edges.
- Roll back up and chill. Dust with additional confectioners’’ sugar before serving.