Pumpkin Cake Roll
Serves 8-12

3 eggs
1/2 teaspoon nutmeg
1 cup sugar
1/2 teaspoon salt
2/3 cup pumpkin
1 cup walnuts, finely chopped
1 teaspoon lemon juice

Filling:
3/4 cup flour
1 cup powdered sugar
1 teaspoon baking powder
1 (8 oz) package cream cheese
2 teaspoons cinnamon
1/4 cup butter
1 teaspoon ginger
1 teaspoon vanilla

Preheat oven 375 degrees. Grease and flour jelly roll pan (15”x10”x1”) mine is 17” so I bake the least time. Beat eggs on high speed for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In another bowl, stir together flour, baking powder, spices and salt. Fold dry ingredients into pumpkin mixture. Spread evenly into pan. Top with chopped walnuts.
Bake 10-15 minutes.

While baking lay out cheesecloth (or a very thin towel) on a flat surface and dust with powdered sugar…I smooth it out with my hands.

After baking run a knife along edges to release cake then turn out onto prepared towel.

Use a knife to trim a thin slice off of all edges.

Beginning at narrow end of cake, roll towel and cake together and set to the side to cool.

After roll is cool, combine filling ingredients and beat until smooth. (I let my butter and cream cheese reach room temp first; it seems to make it creamier.)

Unroll, spread filling, and re-roll. Wrap in saran wrap then foil. Chill (Better if frozen until 20 minutes before serving—it’s easier to slice and serve)
Marlene Tn

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