Pumpkin Roll Cake

Pumpkin Roll Cake

Ingredients:

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.