Pumpkin Roll
Ingredients
- 3 eggs
- 1 cup white sugar
- 2/3 cup solid pack pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 cup chopped pecans or just Nutmeg
- 1 cup confectioners\' sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter
- 8 ounces cream cheese
- 1/2 C whipped cream (Optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a jellyroll pan
- In a mixing bowl, beat eggs on high for five minutes.
- Gradually add white sugar, pumpkin, and lemon juice.
- Add flour, cinnamon, salt, baking powder, and ginger.
- Spread batter evenly in pan.
- Sprinkle pecans evenly on top, and press lightly into batter. Optional
- Bake for 12 to 15 minutes, or until it springs back when touched.
- Loosen edges with a knife.
- Lay out 2 towels with powdered sugar on them
- Roll up cake, and let cool for about 20 minutes.
- To Make Filling:
- Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together untill smooth.
- Unroll pumpkin cake when cool, and spread with filling.
- Reroll, wi the dishtowel.
- Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper.
- Dust pumpkin roll with powdered sugar.
- Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight.
- Before slicing, dust with powdered sugar. Serve chilled.