Pumpkin Roll II

troyh's Note:

Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Filling

• 1 (8 ounce) package cream cheese
• 4 tablespoons margarine
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

Directions:

1. Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
2. Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
3. Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
4. Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
5. Unroll cake and spread filling evenly.
6. Re-roll and chill at least one hour before serving.

Reviews

[Rollin in the Dough!]

My mom has made this for years, she always used to pack a slice in my lunch box during the holidays. This is a great recipe, we usually beat the eggs 3 minutes before sugar is added, don't use ginger and sprinkle chopped walnuts over the batter before baking. Also we always cover the tea towel with a thin layer of powdered sugar first it helps to prevent sticking and gives it a finished look!

[muffinlady]

I have had a similar recipe and used it for about 17 years. I put powder sugar on towel before I roll up. My recipe had double the amount of filling. You can use a 9x13 pan for this cake I have. I also to make sure comes out of pan easily grease pan, line with aluminum foil or parchment and grease that before I put in cake batter.

[adopt a greyhound]

Great pumpkin roll. I did add crystalized ginger Crystallized Ginger , Ginger Syrup & Ginger Sugar and loved it.