Time To Make: 1hr 15mins
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners' sugar
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
Directions
-
Preheat oven to 375 degrees F (190 degrees C).
Time: 1min
-
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
Time: 5min
-
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Time: 2 - 3min
-
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Time: 2min
-
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Time: 15 - 16min
-
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Time: 2min
-
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Time: 3min
-
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Time: 5min