Name: Pumpkin Roll Cake
Yield: 16
Ingredients: Eggs - 3; White sugar - 1 cup; Canned pumpkin - ⅔ cup; Lemon juice - 1 teaspoon; All-purpose flour - ¾ cup; Ground cinnamon - 2 teaspoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Chopped walnuts - 1 cup; Cream cheese, softened - 6 ounces; Confectioners' sugar - 1 cup; Butter, softened - ¼ cup; Vanilla extract - ½ teaspoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pumpkin Roll Cake

1. Eggs - 3

2. White sugar - 1 cup

3. Canned pumpkin - ⅔ cup

4. Lemon juice - 1 teaspoon

5. All-purpose flour - ¾ cup

6. Ground cinnamon - 2 teaspoons

7. Baking powder - 1 teaspoon

8. Salt - ½ teaspoon

9. Ground nutmeg - ¼ teaspoon

10. Chopped walnuts - 1 cup

11. Cream cheese, softened - 6 ounces

12. Confectioners' sugar - 1 cup

13. Butter, softened - ¼ cup

14. Vanilla extract - ½ teaspoon

How to cook deliciously - Pumpkin Roll Cake

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

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. Stage

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

4. Stage

Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

5. Stage

Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.

6. Stage

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. Stage

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

8. Stage

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.