Cream Cheese Pumpkin Cake Roll B. Lowe from Janice Petcoff
Cake Roll:
- 3 egg whites
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup chopped walnuts
Beat egg whites on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Slowly add flour and seasonings which have been combined. Spread on a greased and floured 10 x 15 inch pan. Sprinkle nuts over batter and bake 15 minutes at 375°. As soon as baked turn out on towel. Sprinkle cake with powdered sugar and starting at narrow end, roll towel & cake together. Cool, then unroll. While cake is cooling prepare filling.
Filling:
- 1 cup powdered sugar
- 2 (3 oz) packages of cream cheese
- 4 tablespoons butter
- ½ tsp vanilla
Beat together until smooth and spread over unrolled cake. Roll back up with the towel and chill until ready to eat. Makes 1 Roll. Can be doubled & freezes well.
Can I just say Yum???? I can't wait to make this for Thanksgiving again.
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