How to make it

  • Preheat oven to 350 degrees F.
  • Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes.
  • Gradually mix in pumpkin and lemon juice.
  • Combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger; stir into the pumpkin mixture.
  • Spread batter evenly into the prepared pan.
  • Bake for 12 to 15 minutes or until the center springs back when touched. Loosen edges with a knife.
  • Turn out on two flour sack towels that have been dusted with confectioners' sugar.
  • Roll up cake using towels, and let cool for about 20 minutes.
  • For filling:
  • In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth.
  • Unroll pumpkin cake when cool, spread with filling, and roll up.
  • Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar.
  • Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper.
  • Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

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