Pumpkin Cake Roll
Pumpkin Cake Roll recipe
Yield
16 servingsPrep
30 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
pumpkin
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
ginger
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
powdered sugar
|
|
| 6 | ounces |
cream cheese
|
|
| 4 | teaspoons |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 158 | ml |
pumpkin
|
|
| 5 | ml |
lemon juice
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
ginger
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
powdered sugar
|
|
| 173.4 | ml/g |
cream cheese
|
|
| 2E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
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.
