Pumpkin Roll Cake - cooking recipe

Ingredients
    3 eggs
    1 cup white sugar
    2/3 cup canned pumpkin
    1 teaspoon lemon juice
    3/4 cup all-purpose flour
    2 teaspoons ground cinnamon
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup chopped walnuts
    6 ounces cream cheese, softened
    1 cup confectioners' sugar
    1/4 cup butter, softened
    1/2 teaspoon vanilla extract
Preparation
    Preheat oven to 375 degrees F (190 degrees C).
    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.
    In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
    Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
    Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
    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.
    Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
    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.

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