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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, April 4, 2008


3 eggs, room temperature
1 c granulated sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour, sifted
1 t baking powder
1/2 t salt
1 t ground ginger
1/2 t nutmeg
2 t cinnamon
1 c walnuts, chopped fine
confectioners sugar for towel

1 c confectioners sugar
1 8oz cream cheese
1/4 c butter
1 t vanilla

Beat eggs for 2 minutes. Slowly add granulated sugar. Add pumpkin and lemon juice. Combine dry ingredients, except for nuts. Fold dry ingredients into pumpkin mixture, do NOT beat. Spread mixture onto a greased, floured jelly roll pan. Spread chopped nuts over mixture in pan. Bake at 375 for 15 - 20 minutes.

Contined - Pumpkin Cake Roll

Sift confectioners sugar onto a kitchen towel that is larger than the jelly roll pan. Turn cake out onto towel. Roll cake up into the towel and let it cook on a wire rack.

When cooled, roll out onto work surface. Add filling and re-roll, without towel. Keep refrigerated before serving. Dust with additional confectioners sugar if needed.




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