Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin.
Spread in greased and floured 15x10x1 pan. Top with nuts. Bake at 375 degrees for 15 minutes.
Turn out on towel sprinkled with powdered sugar. Staring at narrow end, roll towel and cake together; cool. Unroll.
For filling; combine powdered sugar, cream cheese, butter and vanilla. Beat smooth. Spread over cake; roll. Chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 145 (60%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 17.5mg||5 %|
|Sodium 7076.5mg||244 %|
|Potassium 183.1mg||5 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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