3 eggs
1 cup sugar
½ c pumpkin
1 T. lemon juice
¾ c flour
1 t. baking powder
2 t cinnamon
1 t ginger
I t nutmeg
½ t salt
Filling:
8 oz. cream cheese, softened
4 T. butter, softened
1 t vanilla
1 c powdered sugar
½ c pumpkin
1 T. lemon juice
¾ c flour
1 t. baking powder
2 t cinnamon
1 t ginger
I t nutmeg
½ t salt
Filling:
8 oz. cream cheese, softened
4 T. butter, softened
1 t vanilla
1 c powdered sugar
Beat eggs on high speed for 5 minutes and
gradually add sugar. Stir in pumpkin and lemon juice . Fold in remaining
ingrdients. Spread in greased and floured jelly roll pan. Bake at 375
degress for 15 minutes. Cool for 10 minutes. Loosen edges with knife and
turn onto towel sprinkled with powdered sugar. Roll towel and cake,
starting with narrow end and let cool 1 hour. To make filling: Combine
filling ingredients and blend until smooth, unroll cake and spread with
filling. Re-roll and refrigerate.
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