Pumpkin Roll You Have To Try

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Pumpkin Roll

"This is a splendid dessert, specially fine for vacations, but it may be served anytime of the 12 months. The ensuing pumpkin roll slices will provoke your visitors. The pumpkin roll isn't as hard to make because it sounds. Be positive and use undeniable canned pumpkin and not pumpkin pie blend. Originally submitted to CakeRecipe.Com."

Ingredients :

3 eggs
1 cup white sugar
2/three cup solid percent pumpkin puree
1 teaspoon lemon juice
three/4 cup all-reason flour
2 teaspoons floor cinnamon
half of teaspoon salt
1 teaspoon baking powder
1 teaspoon floor ginger
1 cup chopped pecans
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons butter
eight oz. Cream cheese

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 350 degrees F (175 tiers C). Grease and flour a jellyroll pan (large cookie sheet with facets).
In a mixing bowl, beat eggs on excessive for 5 mins. Gradually upload white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
Bake for 12 to fifteen minutes, or until it springs back while touched. Loosen edges with a knife. Turn out on dishtowels that have been sprinkled with powdered sugar. Roll up cake, and allow cool for about 20 mins.
To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together until clean.
Unroll pumpkin cake when cool, and unfold with filling. Reroll, and disregard the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a chunk of candy. Put pumpkin roll in fridge and relax overnight. Before slicing, dust with powdered sugar. Serve chilled.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it calmly, and make smooth-up simpler.

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