Pumpkin Roll with Cream Cheese Filling
Recipe Ingredients:
| 3 | eggs | |
| 1 | cup | sugar |
| 2/3 | cup | pumpkin |
| 1 | tsp | lemon juice |
| 3/4 | cup | all purpose flour |
| 1 | tsp | baking powder |
| 2 | tsp | cinnamon |
| 1 | tsp | ginger |
| 1/2 | tsp | nutmeg |
| 1/2 | tsp | salt |
| Filling Ingredients: | ||
| 1 | pkg | (8oz) cream cheese, softened |
| 4 | Tbsp | butter or margarine |
| 1 | cup | powdered sugar |
| 1/2 | tsp | vanilla |
Recipe Instructions:
| 1. | In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. |
| 2. | In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. |
| 3. | Bake at 350F for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. |
| 4. | While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. |
| 5. | Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well. |
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