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Pumpkin Roll


Ingredients

  • 3 Eggs
  • 1 Cup sugar
  • 2/3 Cup canned pumpkin
  • 1 Tsp lemon juice

Sift together

  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 cup finely chopped pecans

Filling

  • 1 Cup powdered sugar
  • 4 Tbs margarine or butter
  • 6 Oz cream cheese
  • 1/2 Tsp vanilla

Directions

  1. Preheat oven to 375 degrees. Grease and flour 15x10x2 inch jelly roll pan. Line pan with wax paper.
  2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
  3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn our a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
  4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Reroll (with out towel), cover with plastic wrap and chill at least one hour.
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