Pumpkin Roll Cake

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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

Instructions

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.

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