PUMPKIN CAKE ROLL

By janfolkmier

Lucille Zimbelman
375º - 15 minutes

Ingredients

• 3 eggs
• 1 c. sugar; 2/3 c. canned pumpkin; 1 tsp. lemon juice
• 3/4 c. flour; 2 tsp. cinnamon; 1/2 tsp. nutmeg
• 1 tsp. baking powder
• 1 tsp. ginger
• 1/2 tsp. salt
• 1 c. nuts

Preparation

Step 1

Beat eggs for 5 minutes. Add sugar, pumpkin, and lemon juice. Set aside. Mix rest of ingredients in separate bowl (except nuts). Add to other mixture until well blended. Line a cookie sheet with wax paper; spread the batter on top, then sprinkle with nuts. Bake at 375º for 15 minutes. Sprinkle ample powdered sugar on a dishtowel; holding onto wax paper, turn baked cake onto dishtowel and remove wax paper. Roll up cake mixture leaving dishtowel in it and refrigerate until cool. Unroll cooled cake roll and remove dishtowel. Spread with filling.
FILLING: 1 c. powdered sugar, 8 oz. Cream cheese, 4 T. butter, ½ tsp. vanilla, beat until smooth. Roll back up and refrigerate.