A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired
3 eggs
1 cup white sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. all-purpose flour
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1 c. chopped walnuts
6 oz. cream cheese, softened
1 c. confectioners' sugar
1/4 c. butter, softened
1/2 t. vanilla extract
Preheat oven to 375 degrees F
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick, and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15 x 10 x 1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts
Bake at 375 degrees F. for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
3 eggs
1 cup white sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. all-purpose flour
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1 c. chopped walnuts
6 oz. cream cheese, softened
1 c. confectioners' sugar
1/4 c. butter, softened
1/2 t. vanilla extract
Preheat oven to 375 degrees F
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick, and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15 x 10 x 1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts
Bake at 375 degrees F. for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
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