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Recipe 529 - Pumpkin Cake Roll




Recipe 529 - Pumpkin Cake Roll

(by Shirley McNevich)


3 eggs
1 cup white sugar
2/3 cup Libby's canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts
Filling: 1 cup Domino's powdered sugar, 1 - 8oz. Philly cream cheese (room
temperature), 4 TBSP butter, 1 tsp. vanillaIn a mixer, beat the eggs on high speed for 5 minutes. Add the white sugar and beat.
Add pumpkin and lemon juice--beat. In a separate bowl stir together the flour, baking
powder, cinnamon, ginger, nutmeg, and salt. Remove bowl from mixer and add the
flour mixture to the pumpkin mixture--stir with a wooden spoon. Grease and flour a 10
x 15 x 1 inch deep jelly roll pan/sheet cake pan. Pour the pumpkin batter evenly into
the pan. Smooth out the batter. Sprinkle the chopped nuts over the top. Bake at 375
degrees for 15 minutes. Lay a dish towel on the counter and sprinkle it with some
extra powdered sugar. Remove cake from oven, turn the pan upside down so the
cake falls onto the towel--do it quickly. Start at the narrow end of the towel and start
rolling the cake and the towel together. Let it cool. While it's cooling, make the filling--
in a mixer add the powdered sugar, cream cheese, butter and vanilla--beat until
smooth. When the pumpkin roll is cool, unroll it completely. Spread the filling over the
whole cake. Start at the narrow end again and roll just the cake this time (not the
towel). Refrigerate overnight before slicing. Keep refrigerated.


 

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About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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previous page: Recipe 514 - Sponge Cake
  
page up: Mom's Best Recipes Vol 3 | by Shirley McNevich
  
next page: Recipe 533 - Fresh Strawberry Cake