Walnut Pumpkin Roll

By á-48386

serves 10-12

Ingredients

• 3 Eggs
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1/2 tsp. Ginger
• 1 tbsp. Lemon Juice
• 3/4 cup softasilk cake flour
• 1 tsp. Baking Powder
• 2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Salt
• 1 cup chopped Walnuts
• powdered sugar

Preparation

Step 1

Preheat oven to 375. Line jelly pan (15-1/2 x 10-1/2) with aluminum foil and grease.
Beat eggs high speed 5 mins. Gradually beat in sugar. Stir in lemon juice & pumpkin.
Stir dry ingredients together and fold into pumpkin mixture. Spread in greased pan and top with walnuts.
Bake 15 mins or until toothpick in center comes out clean.
Carefully (immediately) loosen from edges of pan, invert onto towel. Generously sprinkle with powdered sugar (10x sugar)
Carefully remove foil and roll cake and towel from narrow end.
Cool on rack
Unroll and spread with cream cheese filling. Roll up and wrap in plastic and refrigerate 2 hours.
Sprinkle again with powdered sugar before serving

Cream Cheese Filling:
Beat 1-1/2cup powdered sugar, 8oz. cream cheese (softened), 1/4 cup margarine or butter (also softened), 3/4 tbsp Vanilla on medium speed until smooth.