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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful! Ingredients:
3 eggs |
1 cup white sugar |
2/3 cup pumpkin |
1 teaspoon lemon juice |
3/4 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup chopped walnuts |
1 (8 ounce) package cream cheese |
2 tablespoons butter |
1 1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
4. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
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