Wednesday, August 19, 2009

Pumpkin Cake Roll

3 eggs
1cup sugar
1 tsp. lemon juice
2/3 cup unseasoned pumpkin
1 cup chopped walnuts
¾ cup flour
1 tsp baking powder
1 tsp. ground ginger
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

1 cup powdered sugar
1 8 ounce package cream cheese-softened
4 T butter
½ tsp. vanilla
Combine until smooth and set aside.

Beat eggs on high for 5 minutes. Gradually add sugar, pumpkin, and lemon juice. Fold in dry ingredients. Spread onto greased 11x17x1 inch cookie sheet. Top with chopped walnuts. Bake at 375 degrees for 15 minutes.

Turn onto clean kitchen towel sprinkled generously with powdered sugar. Roll towel and cake together starting from the small side. Let cool rolled up. When cool, unroll and spread on filling. Re-roll and cover with foil and refrigerate.

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