Pumpkin Roll
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INGREDIENTS
- 3 large Eggs
- 1 cup Granulated sugar
- 3/4 cup All-purpose flour
- 2 teaspoons Cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground nutmeg
- 2/3 cup canned unsweetened pumpkin
- 1 teaspoon Lemon juice
- 8 ounces cream cheese ; softened
- 6 Tablespoons butter ; softened
- 1 1/3 cups powdered sugar
- 1 1/2 teaspoons Vanilla extract
- 1 teaspoon Lemon juice
- -------------------- ---------------------------------------------
- 1 cup powdered sugar ; for dish towel
INSTRUCTIONS
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Roll up cake and towel together; place, seam side down, on a wire rack to cool completely. For larger slices, start rolling at a narrow end; for smaller slices, start rolling at a wide end.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Stir in vanilla and lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel. Wrap in foil or wax paper, seam side down, and chill at least 3 hours.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (91g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 210 | ||
| Calories from Fat: 100 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.1g | 15 % | |
| Saturated Fat 4.8g | 24 % | |
| Monounsaturated Fat 3.6g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 99.6mg | 31 % | |
| Sodium 4455.8mg | 154 % | |
| Potassium 73.4mg | 2 % | |
| Total Carbohydrate 24.9g | 7 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 23.6g | ||
| Protein 4g | 6 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 210
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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