Pumpkin Cake Roll

Ingredients

• Egg

  Whole, fresh eggs

  3 large or 150g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Pumpkin

  Canned, without salt

  ⅔ cup or 163g

• Lemon juice

  Raw

  1 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Ginger

  Spices, ground

  1 tsp or 2g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Powdered sugars

  1 cup unsifted or 120g

• Cream cheese

  6 oz or 170g

• Butter

  Unsalted

  4 tbsp or 57g

• Vanilla extract

  ½ tsp or 2g

Directions

1. Preheat oven to 375 degrees.
2. Grease and line a jelly-roll pan with wax paper.
3. Beat eggs on high speed in an electric mixer for five minutes.
4. Gradually beat in sugar.
5. Stir in pumpkin and lemon juice.
6. Stir together flour, baking powder, cinnamon, ginger, nutmeg, salt and fold into pumpkin mixture.
7. Spread in greased and waxed-paper lined jelly roll pan.
8. Top with nuts, if desired.
9. Bake for 15 minutes.
10. Turn out on a towel sprinkled with additional powdered sugar.
11. Roll the towel up until it is cool, about 20 minutes.
12. Combine butter and cream cheese in a mixer until smooth.
13. Add powdered sugar and vanilla.
14. Unroll the towel and spread filling on it.
15. Roll up again and chill for at least an hour or two.
16. Slice and serve.
17. (source: http://cookbook.hirstfamily.org/dessert/cakes/pumpkin-cake-roll/)

Similar Foods

• Breakfast Carrot Cake
• Agave Granola
• Overnight Carrot Cake Porridge
• Power Granola
• Pumpkin Pie Oatmeal
• Carrot Cake Baked Oatmeal