Wednesday, July 30, 2008

Pumpkin Roll

Pumpkin Roll:
3 eggs
1 tsp. lemon juice
1 tsp. ginger
1 cup granulated sugar
1 cup flour
1 tsp. baking powder
½ tsp. nutmeg
⅔ cup pumpkin
2 tsp. cinnamon
½ tsp salt

1 cup powdered sugar
1 tsp. vanilla
1 8 oz. cream cheese (room temp.)
4 TB. Butter (room temp.)

Beat eggs together in a large bowl. Slowly add sugar, pumpkin, and lemon juice. Sift flour and baking powder together and add while mixing. Add the remaining ingredients. Grease large cookie sheet with Crisco. Pour mixture into pan and spread evenly in the sheet. Bake at 375° for 15 minutes. Run knife around edges and immediately turn onto a kitchen towel dusted with powdered sugar. Roll the cake in the towel and let it cool. Beat together filling ingredients until smooth and creamy. Unroll the pumpkin and spread with filling. Roll again tightly, wrap the pumpkin roll in wax paper and then tin foil. Store in the freezer until read to serve.

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