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Pumpkin Roll Cake
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Pumpkin roll: Spiced cake with creamy filling, nut crust. Chill or freeze, dust with sugar.
Ingredients:
  • 3 eggs
  • 0.66666668653488 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 0.75 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 0.25 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 0.25 cup butter, softened
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • In a mixing bowl, whisk eggs on high speed for 5 minutes until thick and pale. Slowly incorporate white sugar until mixture is thick and has a lemon-colored hue. Gently fold in pumpkin and lemon juice.
  • Combine the flour, cinnamon, baking powder, salt, and nutmeg in a separate bowl, then gently fold them into the pumpkin mixture.
  • Prepare a 15x10x1 inch baking pan by greasing it and lining it with waxed paper. Grease and flour the paper. Spread the batter evenly into the pan and top with walnuts.
  • Bake at 375 degrees F (190 degrees C) until cake springs back when lightly touched, approximately 15 minutes.
  • Turn the cake out onto a linen towel sprinkled with confectioners' sugar. Remove the paper, then gently roll the cake up in the towel, starting from the short end. Let it cool.
  • In a mixing bowl, whip together cream cheese, 1 cup confectioners' sugar, butter, and vanilla until light and fluffy.
  • Gently unfurl the cake, generously spread filling, leaving a 1-inch border. Roll it back up, cover, and chill until ready to serve. Dust with more confectioners' sugar, if desired.

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