pumpkin roll cake

Ingredients

• Servings: 15
• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a mixing bowl, beat eggs on high for 5 minutes. gradually beat in white sugar until thick and lemon-colored. add pumpkin and lemon juice.
• in another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• grease a 15x10x1 inch baking pan; line with waxed paper. grease and flour the paper. spread batter into pan; sprinkle with walnuts.
• bake at 375 degrees f (190 degrees c) for 15 minutes or until cake springs back when lightly touched.
• immediately turn out a linen towel dusted with confectioners' sugar. peel off paper and roll cake up in the towel, starting with the short end. cool.
• meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• carefully unroll the cake. spread filling over cake to within 1 inch of edges. roll up again. cover and chill until serving. dust with additional confectioners' sugar, if desired.