Pumpkin Cake Roll

Name: Pumpkin Cake Roll
Ingredients: 3 eggs; 2/3 c. canned pumpkin; 1 c. granulated sugar; 1 tsp. lemon juice; 3/4 c. all-purpose flour; 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. salt; 1/2 tsp. ground nutmeg; 1 c. finely chopped walnuts; 1 c. sifted powdered sugar; 2 (3 oz.) cream cheese; 1/4 c. margarine or butter; 1/2 tsp. vanilla

14 ingredients

1 steps

Ingredients

3 eggs
2/3 c. canned pumpkin
1 c. granulated sugar
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
1 c. sifted powdered sugar
2 (3 oz.) cream cheese
1/4 c. margarine or butter
1/2 tsp. vanilla

Directions

1

In a large mixing bowl, beat eggs on high speed for 5 minutes; gradually add sugar, pumpkin and lemon juice. In a small bowl, mix flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread batter in a greased and floured 15 x 10-inch jelly roll pan. Sprinkle walnuts and bake in a 375° oven for 15 minutes. Immediately invert cake onto wax paper, sprinkled with powdered sugar. Roll cake jelly roll style, starting from short side. Cool completely.