Pumpkin Roll Cake

Name: Pumpkin Roll Cake
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

14 ingredients

8 steps

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

Directions

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.