Pips Pumpkin Roll
Yield
12 servingsPrep
15 minCook
20 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
pumpkin
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
ginger
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
powdered sugar
|
|
| 8 | ounces |
cream cheese
softened |
|
| 3 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
pumpkin
|
|
| 5 | ml |
lemon juice
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
ginger
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
powdered sugar
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 45 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Beat for 5 minutes the 3 eggs.
Slowly add sugar, pumpkin, lemon juice, flour, baking powder, ginger, cinnamon and salt.
Grease and flour a small cookie sheet (jelly roll pan).
Put in the above mixture and bake at 350℉ (180℃) F for 20 minutes.
SPRINKLE "cake" with powdered sugar and tip onto a linen towel.
Roll and refrigerate for 30 minutes.
Filling: Mix together -1 cup Powdered sugar, softened cream cheese, butter and vanilla.
Spread over "cake".
Again "roll" the cake and refrigerate.
Slice and Enjoy.
