Pumpkin Roll with Cream Cheese Filling
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
Sift Together:
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- Optional: 1 cup finely chopped pecans (I omitted these, my family does not like nuts!)
Filling:
- 1 cup powdered sugar
- 3 tablespoons butter
- 8 oz. cream cheese
- 1/2 teaspoon vanilla
- -Preheat oven to 375 degrees.
- -Grease and flour a 15 x 10 x 2-in jelly roll pan. Line with waxed paper or parchment paper.
- -Sift together the dry ingredients. Whisk until combined.
- -Beat eggs at high speed for five minutes. Mix in sugar, lemon juice and pumpkin puree.
- -Fold the dry ingredients into the pumpkin mixture.
- -Spread the batter into your prepared baking pan.
- -Bake for 12 to 15 minutes, until the cake springs back when lightly touched (or test it with a
- toothpick).
- -Remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea
- towel sprinkled with powdered sugar. Carefully removed the wax paper.
- -While cake is still warm, roll it up in the towel to shape it while it cools.
- -Beat filling ingredients until smooth.
- -When the cake has cooled, unroll and spread with filling.
- -Re-roll the cake (without the towel).
- -Cover with plastic wrap and refrigerate for at least an hour before slicing and serving.