Pumpkin Cake Roll

Pumpkin Cake Roll

Submitted by: Sarah Fisher of Burton, OH

Ingredients:

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp. lemon juice
• 3/4 cup all purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. pumpkin pie spice
• As needed confectioner’s sugar

Filling Ingredients:

• 6 oz. cream cheese, softened
• 1 cup confectioner’s sugar
• 1/4 cup butter, softened
• 1/2 tsp. vanilla extract

Directions:

1. Line a greased 15-by-10-by-1-inch baking pan with parchment paper. Grease the paper, set aside.
2. In a bowl, beat eggs for 3 minutes. Gradually add sugar, beat for 2 minutes or until mixture is thick and lemon colored. Stir in the pumpkin and lemon juice. Combine dry ingredients, fold into pumpkin mixture.
3. Spread batter evenly in prepared pan.
4. Bake at 375 F for 12 to 14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes.
5. Turn onto a kitchen towel dusted with confectioner’s sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly roll style, starting with a short side. Cool on a wire rack.
6. In a bowl, combine filling ingredients and beat until smooth. Unroll cake, spread evenly with filling to within 1/2 inch of edges. Roll up again. Cover cake and refrigerate for 1 hour before cutting.
7. Refrigerate leftovers.

TIP: Slightly wet baking pan with a damp paper towel before lining with parchment paper. This causes the parchment paper to stick to the pan.