|
| |
|
Pumpkin Cake Roll
|
3 eggs |
1 cup
sugar |
2/3
cup pumpkin |
2
teaspoons cinnamon |
|
1
teaspoon lemon juice |
3/4
cup flour |
1
teaspoon baking powder |
1
teaspoon ginger |
| |
chopped nuts |
1/2
teaspoon salt |
1/2
teaspoon nutmeg |
Filling:
|
1 cup
powdered sugar |
4
tablespoons butter or margarine |
|
6 oz.
cream cheese, softened |
1/2
teaspoon vanilla |
Cake:
Beat the eggs on high for 5 minutes. Add sugar gradually. Stir in the
pumpkin and lemon juice. Mix dry
ingredients together and fold into the pumpkin mixture. Spread on 15
x 10-inch jelly roll pan, that has been greased, floured, and sprinkled
with chopped nuts. Bake until set. Turn out onto towel, covered
with powdered sugar. Roll up and cool.
Filling:
Beat filling ingredients until smooth. Unroll the cake, spread with
filling, re-roll without the towel. Wrap in foil and chill well. To
serve, slice and place a dollop of whipped cream on top, or may just
sprinkle with powdered sugar.
Debi
Brockamp
 |
|
