Pumpkin Roll with Cream Cheese Filling

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Pumpkin Roll with Cream Cheese Filling

Recipe Information
Description: This roll won 1st place in Betty Crockers back in 1975, I believe. Ingredients 3 eggs 1 cup (225 ml) granulated sugar 2/3 cup (150 ml) pumpkin 1 tsp (5 ml) lemon juice 3/4 cup (175 ml) all purpose flour 1 tsp (5 ml) baking powder 2 tsp (10 ml) cinnamon 1 tsp (5 ml) ginger 1/2 tsp (2 ml) nutmeg 1/2 tsp (2 ml) salt 1/2 cup (125 ml) chopped walnuts Filling: 1 cup (225 ml) confectioners sugar 2 pkgs of 3 oz (84 grm) cream cheese 4 tbsp (60 ml) margarine 1/2 tsp (2 ml) vanilla Preparation Combine the filling ingredients and beat smooth. Set aside. Beat eggs on high speed of mixer for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients; fold into pumpkin mixture. Grease and flour a sheet of foil and place in a 15 inch by 10 inch pan. Top with nuts. Bake at 375 degrees (200 C.) for only 15 minutes. Immediately turn this out on a towel (not terry) that has been sprinkled with confectioner sugar. Starting at the narrow end, roll the towel and cake together, and let cool. When cool, unroll and spread the cream cheese filling over the cake. Reroll the cake. Chill and serve. ENJOY. this is really delicious.... Comments Got this recipe from friend and it is fun to make and very good. I was looking for some interesting soup recipes and came across your request. Although it is after the holidays, I am sure you will still enyoy. Good luck.

Recipe Information

Description:: This roll won 1st place in Betty Crockers back in 1975, I believe.

Ingredients

3 eggs
1 cup (225 ml) granulated sugar
2/3 cup (150 ml) pumpkin
1 tsp (5 ml) lemon juice
3/4 cup (175 ml) all purpose flour
1 tsp (5 ml) baking powder
2 tsp (10 ml) cinnamon
1 tsp (5 ml) ginger
1/2 tsp (2 ml) nutmeg
1/2 tsp (2 ml) salt
1/2 cup (125 ml) chopped walnuts
Filling:
1 cup (225 ml) confectioners sugar
2 pkgs of 3 oz (84 grm) cream cheese
4 tbsp (60 ml) margarine
1/2 tsp (2 ml) vanilla

Preparation

Combine the filling ingredients and beat smooth. Set aside.
Beat eggs on high speed of mixer for 5 minutes, gradually beat in sugar.
Stir in pumpkin and lemon juice.
Stir together dry ingredients; fold into pumpkin mixture.
Grease and flour a sheet of foil and place in a 15 inch by 10 inch pan.
Top with nuts.
Bake at 375 degrees (200 C.) for only 15 minutes.
Immediately turn this out on a towel (not terry) that has been sprinkled with confectioner sugar.
Starting at the narrow end, roll the towel and cake together, and let cool.
When cool, unroll and spread the cream cheese filling over the cake.
Reroll the cake.
Chill and serve.
ENJOY. this is really delicious....

Comments

Got this recipe from friend and it is fun to make and very good. I was looking for some interesting soup recipes and came across your request. Although it is after the holidays, I am sure you will still enyoy. Good luck.