Pumpkin Cake Roll

Name: Pumpkin Cake Roll
Ingredients: 3 large eggs, rom temperature; 1 cup 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 finely chopped walnuts; 6 ounces cream cheese, softened; 1 cup confectioners' sugar; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract; Additional confectioners' sugar

15 ingredients

4 steps

Ingredients

3 large eggs, rom temperature
1 cup 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 finely chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Directions

1

In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2

Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3

Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4

Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.