 |
|
|
|
|
|
| |
Desserts -
Pumpkin Cake Roll
|
| 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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|