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A friend gave me this recipe over 30 years ago and it has been a family favorite! It is easy to make and my friend gave me some tips, which I will share with you.
Pumpkin Roll
3 eggs
1 cup sugar
1 teaspoon lemon juice
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cinnamon
3/4 cup all purpose flour
2/3 cup cooked or canned pumpkin
1 cup chopped nuts (your choice, I would recommend pecans or walnuts
Beat eggs on high for one minute. Add sugar and lemon juice and beat well. Add soda, salt, spices; fold in flour and pumpkin until well mixed. Spread batter onto greased cookie sheet, 10 x 15 inch pan. Sprinkle with nuts. Cover with foil.
Bake at 375 degrees for 20 minutes. Turn out on a wet towel and roll up with short ends across. Put in refrigerator and allow to cool about an hour. While it is cooling, make filling recipe.
Cream Cheese Filling
1 cup powdered sugar
1- 8 ounce package lite cream cheese
1/4 cup margarine
1 teaspoon vanilla
Soften cream cheese at room temperature. Mix all the ingredients with a mixer until smooth texture. Then cover and refrigerate.
When cake has cooled, take filling out of refrigerator and unroll. Spread on filling covering the entire surface. Cover and roll back up. Place it back in refrigerator.
When you get ready to serve, dust with powdered sugar. Slice and serve.
*Tip-
The wet towel seemed odd to me when I first tried it. Now I have a very thin towel devoted to this recipe. I keep it with my napkins so it doesn't get ruined! The wet towels served to moisten and mold the cake. It helps keep the cake from breaking apart as you roll and unroll and reroll.
If your cake happens to split a little, don't fret. Go ahead and spread cream cheese and roll up, placing cracked part on the underside. You can also sprinkle a little powdered sugar on each slice to give it that extra something!
Viola! You
have made a beautiful creation!
Photo take by Melanie Perry
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