Ingredients
- 1 1/2 cups walnuts, chopped
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin, canned
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Filling
- 4 TBS butter
- 8 oz. cream cheese
- 1 cup confectioner's sugar, sifted
- 1/2 teaspoon vanilla
Preparation
Step 1
1. Preheat oven to 375. Spray a 10x15 in jelly roll pan with non-stick cooking spray and sprinkle with flour.
2. If you are using walnuts, place them on a baking sheet and partially toast in oven for about 8 min. and set aside to cool.
3. With a mixer, beat egg whites for 5 minutes at high speed. Gradually add sugar. Beat in pumpkin and lemon juice.
4. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt; fold gently into egg mixture. Pour batter into prepared pan. Sprinkle lightly toasted walnuts on top, if using.
5. Bake for 10-15 minutes until light touch does not leave a mark.
6. Sprinkle conf. sugar on a flat weave dishtowel. Remove pan from oven and run a knife around the edge. Quickly invert the pan onto the sugared towel and immediately roll up from the short edge. Cool cake completely.
7. In a bowl, gently mix together butter, cream cheese, conf. sugar and vanilla. Do not beat in a mixer. Very gently unroll cooled cake and spread with filling. Roll back up and chill in refrigerator until ready to serve. If desired, sprinkle with conf. sugar for garnish.