Pumpkin Cake Roll
1 c. sugar
2/3 c. cooked/canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped pecans or walnuts
Beat eggs at high speed with electric mixer for 5 minutes. Gradually beat in sugar, pumpkin, and lemon juice.
Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add to other mixture and stir until evenly combined.
Spread batter in greased and parchment-lined or floured 10x15-inch jelly roll pan. Sprinkle with nuts.
Bake in 375 degree oven for 15 minutes or until cake is done.
Turn out immediately onto smooth cotton c. towel sprinkled with powdered sugar. (If parchment sticks to cake, leave it in place until filling is added.) Starting with narrow end, roll towel and cake together. Cool.
2 small (3 oz) packages cream cheese
softened1/4 c. butter or margarine
softened1 c. powered sugar
1/2 tsp. vanilla
Beat together cream cheese and butter. Add powdered sugar and vanilla.
Unroll cake, remove parchment, and spread filling mixture on inside of cake. Reroll cake (without towel). Sprinkle with powdered sugar.
Cover; chill thoroughly. Slice like a jelly roll to serve.
From the November 1993 issue.