Pumpkin Roll

From the kitchen of Mina Dew



Bullet 3 eggs, well beaten

Bullet 1 cups sugar

Bullet 2/3 cups pumpkin

Bullet 1 Tbsp. lemon juice

Bullet 3/4 cups flour

Bullet 1 tsp. baking powder

Bullet 2 tsp. cinnamon

Bullet 1/2 tsp. ginger

Bullet 1/2 tsp. nutmeg

Bullet 1/2 tsp. salt

Bullet 1 cup chopped nuts


    Grease and flour jelly roll pan. Whip eggs until thick and foamy, for about 5 minutes. Add sugar gradually to eggs. Fold in pumpkin and lemon juice. Sift together all dry ingredients; fold into egg mixture, beating just until batter is smooth. You may use electric mixer on low speed.
    Pour into pan, spreading batter to corners. Sprinkle top with nuts. Bake for 15 minutes at 370 or until cake springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto towel sprinkled with confectioners sugar. While hot, roll cake and towel from narrow end. Cool completely on wire rack.

Cream cheese filling - Canned Icing can be used


Bullet 2 (8 oz.) pkg. cream cheese, softened

Bullet 1/2 cup butter, softened

Bullet 2 cups confectioners sugar

Bullet 1 tsp. vanilla


    Cream cream cheese and butter together until blended. Add sugar and vanilla; mix well. Reserve 1/2 cup ofr decorating cake (if desired). Unroll cake, remove towel and spread remaining filling on inside. Roll up cake, wrap in waxed paper, then foil. Refrigerate until filling sets before decorating

Text Break

Navigation Bar