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Friday, November 12, 2010

Pumpkin Roll

For the Cake:

3 eggs
1 tsp lemon juice
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger

For the Icing:

1 cup 10x sugar
6 oz cream cheese
4 tbsp butter
1 tsp vanilla

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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