Pumpkin Roll Cake

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.

• Calories: 228 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts
• ¼ teaspoon ground nutmeg
• 6 ounces cream cheese, softened
• ½ teaspoon vanilla extract
• 3 eggs
• 1 cup confectioners' sugar
• ¾ cup all-purpose flour
• 1 teaspoon lemon juice
• ¼ cup butter, softened
• ⅔ cup canned pumpkin

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Step 4

Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Step 5

Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.

Step 6

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.

Step 7

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Step 8

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.