Keep one of these rolls frozen, in slices, and bring some out when guests drop in.
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin
- 1 teaspoon Lemon juice
- 3/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 8 ounces Cream cheese — softened
- 4 tablespoons Butter — or margarine
- 1 cup Powdered sugar
- 1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll pumpkin cake when cool, and spread with filling. Re-roll, and push aside the dish towel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy.
Put pumpkin roll in refrigerator and cool overnight. Before slicing, dust with powdered sugar. Serve chilled.
NOTES: I’ve not had good luck unrolling and rolling the cake when it is cool (it will often crack). Quite likely, this is just due to my lack of expertise; however, I’ve found that if I unroll when it is slightly warm, the cake doesn’t crack.
I rarely sprinkle powdered sugar on top of the roll once it is filled and re-rolled.
OPTIONS: After spreading the batter evenly in the pan, spread pecans evenly on top and press lightly into the batter.
The pumpkin roll freezes well.