Pumpkin Roll Cake
3 eggs
1 cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners’ sugar
Frosting:
¼ cup butter, softened
½ teaspoon vanilla extract
Directions:
1) Preheat oven to 375 degrees F
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.
3) In another bowl, combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4) Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5) Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
6) Immediately turn out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7) Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
8) Spread frosting onto the cake and roll. Sprinkle with confectioners’ sugar and remaining mixed nuts.
