Pumpkin Cake Roll Recipe
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 This recipe for Pumpkin Cake Roll, by Helen Mowry, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Helen Mowry
Added: Sunday, January 11, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 c. confectioner's sugar
6 oz. cream cheese (do not use fat free), softened
4 T. butter, softened
1/2 tsp. vanilla
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Directions: |
Directions:To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Place wax paper in jelly roll pan, grease and flour. Spread cake in pan. Bake at 375º F. for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining confectioners' sugar, cream cheese, butter and vanilla; mixing until smooth. Unroll cooled cake; spread the filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
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