Pumpkin Roll I

Serves: 3

Shirley Senger

1 January 1970

Based on User reviews:

57

Spice

58

Sweetness

61

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

3

Eggs

1 cup

White Sugar

1 tsp

Lemon Juice

3 cup

All-Purpose Flour

1 tsp

Baking Powder

1 tsp

Salt

2 tsps

Ground Cinnamon

1 tsp

Ground Ginger

1 cup

Pecan (chopped)

1

Sugar (confectioners' for dusting)

230 g

Cream Cheese (package)

4 tbsps

Butter

1 tsp

Vanilla Extract

Directions:

1

Preheat oven to 350 degrees F (175 degrees C)

2

Grease and flour a 10x15 inch jellyroll pan

3

In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes

4

Gradually mix in pumpkin and lemon juice

5

Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture

6

Spread batter evenly into the prepared pan

7

Sprinkle pecans over the top of the batter

8

Bake for 12 to 15 minutes, or until the center springs back when touched

9

Loosen edges with a knife

10

Turn out on two dishtowels that have been dusted with confectioners' sugar

11

Roll up cake using towels, and let cool for about 20 minutes

12

In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla

13

Beat until smooth

14

Unroll pumpkin cake when cool, spread with filling, and roll up

15

Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar

16

Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper

17

Refrigerate overnight

18

Serve chilled; before slicing, dust with additional confectioners' sugar