Recipe: Pumpkin Cake Roll

PUMPKIN CAKE ROLL

Ingredients

3 eggs
1 cup of sugar
2/3 cup cooked or canned pumpkin
1 teaspoon lemon juice
3/4 cup of all-purpose flour
2 teaspoons of ground cinnamon
1 teaspoon of baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup of finely chopped walnuts

Cream Cheese Filling

2 packages (3 ounces each) of cream cheese, softened
1 cup of confectioners sugar
1/4 cup of butter or margarine softened
1/2 teaspoon vanilla extract
additional confectioners sugar, optional

Preparation

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. Grease a 15" X 10" x 1" baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375-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 towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 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.

Yield: 8-10 servings