Preheat over to 375(F) degrees. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg. Add the egg mixture to the flour mixture and stir until well blended.
Spray 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
Sprinkle with powdered sugar before serving.
I prefer to cook the pumpkin cake on parchment paper in the cookie sheet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 104 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 77.8mg||24 %|
|Sodium 4761.6mg||164 %|
|Potassium 82.4mg||2 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.1g|
|Protein 2.9g||4 %|
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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: 173
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