Ingredients: |
Ingredients: For the cake:
3 eggs
1 C. sugar
⅔ C. canned pumpkin
1 tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 tsp. lime juice
¾ C. flour
Small amount of powdered sugar for dusting
Cotton kitchen towel (what my Mom called a cup towel, not heavy knap)
For the Filling:
8 oz. cream cheese, softened
4 T. Butter, softened
1 C. powdered sugar
1 tsp. vanilla
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Directions: |
Directions:Preheat oven to 350º. Butter or grease one 10x15 inch baking dish. (line w lightly oiled parchment paper)
1. In a mixing bowl, blend together eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared baking dish (10x15 lined with wax or parchment paper, lightly oiled).
2. Bake 21 minutes, or until "springy". Remove from oven and allow to cool enough to handle.
3. Remove cake from pan and place on cup towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place cake seam side down to cool.
4. Prepare the frosting by blending together butter, cream cheese, confectioners’ sugar, and vanilla.
5. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners’ sugar and slice into 8-10 servings |
This recipe for Pumkin Roll is from