This Pumpkin cake roll Recipe is perfect for the holidays
1 cup sugar
2/3 cup pumpkin
1 teaspoon of lemon juice
1 cup of powdered sugar
6 oz of cream cheese
4 teaspoons butter
1/2 teaspoons of vanilla extract
3/4 cup of flour
1/2 teaspoon nutmeg
1 teaspoon of ginger
2 teaspoons of cinnamon
1 teaspoon of baking powder
1/2 teaspoon of salt
Beat 3 eggs in a mixer at high speed for several minutes.
Stir in 1 cup of sugar, 2/3 cup of pumpkin and 1 teaspoon of lemon juice.
Mix in flour, nutmeg, ginger, cinnamon, baking powder, salt and blend into pumpkin mixture.
Pour into a greased and floured baking pan. Top off with chopped walnuts.
Bake in a 375 degree oven for 15 minutes. Once baked, then dash powdered sugar onto a tea towel.
Pop the cake out of the baking pan and onto the towel.
Dust the cake with powdered sugar.
Roll the cake up in the towel and let it cool.
For the topping, put the cream cheese, butter, powdered sugar, and vanilla extract into a bowl. Then, mix well until smooth. Unroll the cake and spread it with the cream cheese mixture. Finally, roll the cake again, chill and serve.