529 - Pumpkin Cake Roll
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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529 - Pumpkin Cake Roll
(by Shirley McNevich)
3 eggs
1 cup white sugar
2/3 cup Libby's canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts
Filling: 1 cup Domino's powdered sugar, 1 - 8oz. Philly cream cheese (room
temperature), 4 TBSP butter, 1 tsp. vanillaIn a mixer, beat the eggs on high speed for 5 minutes. Add the white sugar and beat.
Add pumpkin and lemon juice--beat. In a separate bowl stir together the flour, baking
powder, cinnamon, ginger, nutmeg, and salt. Remove bowl from mixer and add the
flour mixture to the pumpkin mixture--stir with a wooden spoon. Grease and flour a 10
x 15 x 1 inch deep jelly roll pan/sheet cake pan. Pour the pumpkin batter evenly into
the pan. Smooth out the batter. Sprinkle the chopped nuts over the top. Bake at 375
degrees for 15 minutes. Lay a dish towel on the counter and sprinkle it with some
extra powdered sugar. Remove cake from oven, turn the pan upside down so the
cake falls onto the towel--do it quickly. Start at the narrow end of the towel and start
rolling the cake and the towel together. Let it cool. While it's cooling, make the filling--
in a mixer add the powdered sugar, cream cheese, butter and vanilla--beat until
smooth. When the pumpkin roll is cool, unroll it completely. Spread the filling over the
whole cake. Start at the narrow end again and roll just the cake this time (not the
towel). Refrigerate overnight before slicing. Keep refrigerated.
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