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Spiced Pumpkin Roll Cake
Ingredients
- FOR THE CAKE :
- eggs - 3
- sugar - 1 cup
- pumpkin puree - 2/3 cup
- lemon juice - 1 tbsp
- flour - 3/4 cup
- baking powder - 1 tsp
- cinnamon - 2 tsp
- ginger - 1 tsp
- nutmeg - 1/2 tsp
- salt - 1 tsp
- FOR THE FILLING:
- powdered sugar - 1 cup
- cream cheese - 1 8 oz package
- butter - 1/4 cup, softened
- vanilla - 1/2 tsp
Directions
MAKE THE CAKE:
- Preheat the oven to 375 F.
- Beat the eggs at high speed for about 5 minutes. Gradually add the sugar, then stir in the pumpkin and lemon juice.
- In a separate bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold the dry mixture into the wet mixture.
- Spread on an ungreased 10.5" x 15.5" jelly roll pan and bake for about 12 - 15 minutes. (if you don't have a jelly roll pan, and want to use a standard 9x13 baking dish, just add about 3 minutes to the baking time and be very careful when you roll, as it will be a bit thicker and might crack)
- Allow the cake to cook in the pan for about 15 minutes, then lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll up tightly in the towel and allow to cool completely.
MAKE THE FILLING:
- In a large bowl, beat the butter and cream cheese together until smooth. Add the powdered sugar and vanilla and beat until creamy.
- Unroll the cooled cake, spread with the filling and re-roll. (without the towel this time)
- Slice and serve.
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