A thin pumpkin cake rolled around in a white cream filling then in nuts Can be frozen and served chilled Dust with confectioners sugar if desired
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
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 onto 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
