Pumpkin Roll Cake The Best Recipes

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Pumpkin Roll Cake

"A thin pumpkin cake, rolled round in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if favored."

Ingredients :

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
three/4 cup all-purpose flour
2 teaspoons floor cinnamon
1 teaspoon baking powder
half teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
half teaspoon vanilla extract

Instructions :

Prep :	Cook : 16M	Ready in :

Preheat oven to 375 degrees F (a hundred ninety degrees C).
In a mixing bowl, beat eggs on excessive for five mins. Gradually beat in white sugar until thick and lemon-coloured. Add pumpkin and lemon juice.
In every other bowl integrate flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin combination.
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 tiers F (one hundred ninety ranges C) for 15 minutes or till cake springs again when gently touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up within the towel, starting with the short stop. Cool.
Meanwhile, in a blending bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla till fluffy.
Carefully unroll the cake. Spread filling over cake to inside 1 inch of edges. Roll up once more. Cover and relax till serving. Dust with additional confectioners' sugar, if desired.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it frivolously, and make easy-up simpler.

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