Pumpkin Cake Roll


Submitted By: Jennifer Huston

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar

    • Instructions


    Beat eggs at highest speed of electric mixer for 5 minutes. Gradually beat in sugar. Stir in lemon juice. Sift together dry ingredients and fold into mixture; do not overmix. Spread mixture in a waxed-paper-lined 11-by-15-inch jellyroll pan. Bake at 375 degrees for 15 minutes or until top springs back when touched. Run a knife around the edge of pan to loosen sides of cake. Invert immediately onto a clean towel that has been sprinkled with powdered sugar. Gently and quickly peel off waxed paper. Roll up hot cake and towel together; allow cake to cool completely.
    Unroll cake and spread with filling.
    Combine filling ingredients and beat until smooth and creamy. Reroll, wrap in Saran wrap, and chill. To serve: Dust with additional powdered sugar or serve with whipped cream.