Pumpkin cake roll 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Eggs, beaten 5 minutes with electric mixer on high |
| 4 | cups | Sugar |
| 1⅓ | tablespoon | Lemon Juice |
| 2⅔ | cup | Canned Pumpkin (not with spices) |
| 3 | cups | Self-Rising Flour |
| 2⅔ | tablespoon | Cinnamon |
| 1⅓ | tablespoon | Ginger |
| 2 | teaspoons | Nutmeg |
Directions
To beaten eggs, add sugar and beat until fluffy (2-3 minutes). Stir in pumpkin and lemon juice. Add flour and spices, mix thoroughly. Pour into greased and floured (or you may prefer to grease and line with waxed paper, I do) jelly roll pan. While baking, spread a dish towel on flat surface and sprinkle with powdered sugar.
Turn cake out onto towel and roll it up with towel. If you lined pan with waxed paper, peel off of cake before rolling up.) Refrigerate until cool. Cake is best when refrigerated over night. Bake at 350 for 10-15 minutes or until cake springs back when lightly touched.
Filling: 1 8oz Cream Cheese, 1 stick Margarine or Butter, 1 Teaspoon Vanilla, 1 Cup Powdered Sugar. Mix all together. Unroll cooled cake and spread with filling. Reroll and refrigerate until ready to serve. To serve, cut into thin slices. (Nuts may be sprinkled on filling before rolling up, I don't).
Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E
Submitted By JESS POLING On 12-19-94