Lois’s Pumpkin Cake Roll
This recipe comes from a dear friend of mine… she loves making this around Halloween and has even made a low fat* version that tastes just as good!
INGREDIENTS
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin or squash
- 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 (optional)
- 1 cup chopped walnuts (optional)
CREAM CHEESE FILLING
- 1 cup confectionary sugar
- *6 oz. cream cheese, room temperature (use low fat cream cheese, if desired)
- *4 tbsp softened margarine (or butter), room temperature (you can use as little as 1 tbsp, if desired)
- 1 tsp vanilla
HOW TO MAKE IT
- Beat the eggs on high speed for 5 minutes
- Gradually beat in the sugar
- Stir in the pumpkin and lemon juice
- In a separate bowl mix the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg and salt
- Slowly add the dry ingredients to the pumpkin mixture on low speed until all of the ingredients are well blended
- Line a greased 15 x 10 x 1 in. cookie sheet with parchment paper and grease the parchment paper, too
- Spread the batter evenly onto the pan
- Sprinkle with nuts, if desired
- Bake at 375ºF for 15 mins
- Lay out a dish towel (preferably not a terrycloth towel) and sprinkle it with powdered sugar, this will help the cake from sticking to it
- Turn out the cake onto the sugared towel and remove the parchment paper
- Roll up the cake with the towel inside and let it completely cool
- While the cake is cooling, make the cream cheese filling…
CREAM CHEESE FILLING
- Beat all of the ingredients on low speed until well blended
- Unroll the cake and spread the filling right up to the ends of the cake
- Now, roll up your cake without the towel
- Wrap the pumpkin roll up in plastic wrap and refrigerate or freeze it – when you’re ready to serve it, slice it into slices of desired size