Ingredients
15
15 servings
- •3 eggs
- •1 cup white sugar
- •0.66000002622604 cup pumpkin
- •1 teaspoon lemon juice
- •0.75 cup all-purpose flour
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •2 teaspoons ground cinnamon
- •0.5 teaspoon ground nutmeg
- •1 cup chopped walnuts
- •1 (8 ounce) package cream cheese
- •2 tablespoons butter
- •1.5 cups confectioners' sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
- In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
- Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
- To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
- Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
Nutritional Facts
Per 15 servings
- Calories: 259
- Carbohydrate: 33g
- Fat: 13g
- Fiber: 1g
- Protein: 5g
- Sugar: 26g
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