Pumpkin Roll
3 eggs
1C sugar
2/3 C canned pumpkin
1t lemon juice
3/4 C flour
1t baking powder
2t cinamon
1t ginger
1/2t nutmeg
1/2t salt
1C chopped pecans (optional)
powdered sugar
Filling:
6 oz (8oz is ok) softened cream cheese
1 C powdered sugar
4 TB softened butter
1/2 t vanilla
Combine dry ingredients in bowl and set aside. Beat eggs for 5 minutes with mixer at high speed. Slowly add sugar while continuing to beat. Fold in pumpkin and lemon juice. Fold in dry ingredients. Fold in nuts. Spread into jelly roll pan or cookie sheet (with an edge). Bake 15 minutes at 325 degrees. Remove from oven and turn onto dish towel sprinkled with powdered sugar. Roll very carefully.
Filling: Combine all ingredients. Beat until smooth. When cake is completely cool unroll and remove towel. Spread with filling. Reroll covering with plastic wrap. Chill. Slice to serve.
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