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Pumpkin Cake Roll

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Pumpkin Cake Roll

Pumpkin Cake Roll recipe

 

Yield

16 servings

Prep

30 min

Cook

15 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 large eggs
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1 cup sugar
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cup pumpkin
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1 teaspoon lemon juice
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¾ cup all-purpose flour
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½ teaspoon nutmeg
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1 teaspoon ginger
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup powdered sugar
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6 ounces cream cheese
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4 teaspoons butter
or margarine
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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237 ml sugar
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158 ml pumpkin
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5 ml lemon juice
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177 ml all-purpose flour
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2.5 ml nutmeg
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5 ml ginger
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1E+1 ml cinnamon
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5 ml baking powder
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2.5 ml salt
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237 ml powdered sugar
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173.4 ml/g cream cheese
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2E+1 ml butter
or margarine
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2.5 ml vanilla extract
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Directions

Beat 3 eggs at high speed for 5 minutes.

Gradually, add 1 cup sugar.

Stir in ⅔ cup pumpkin and 1 teaspoon lemon juice.

Mix the flour, nutmeg, ginger, cinnamon, baking powder and salt and fold into pumpkin mixture.

Pour into a greased and floured cake pan.

Top with chopped walnuts.

Bake at 375℉ (190℃) for 15 minutes.

After baked, sprinkle a towel with powdered sugar.

Tip cake out onto the towel.

Sprinkle the cake with powdered sugar.

Roll up in the towel and let cool.

Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl.

Beat until smooth.

Unroll cake, gently, and spread with cream cheese mixture.

Roll cake again.

Chill.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 65332% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 507mg 21%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 10%
Sugars g
Protein 22g
Vitamin A 145% Vitamin C 4%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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