For the roll: Put the 3 eggs in a mixing bowl and beat for 5 minutes on high speed. Gradually beat in the cup of sugar. Stir in pumpkin and lemon juice. Set aside.
In another bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin/egg mixture. Spread in a greased and floured 15 by 10 by 1-inch baking pan. Top with nuts.
Bake at 375F for 15 minutes. Remove from oven and turn out onto a clean kitchen towel that has been DUSTED with powdered sugar. Roll up cake with the towel like a jelly roll. Set aside to cool.
For the filling: Put cup of powdered sugar, 2 packages cream cheese, butter and vanilla in mixing bowl; beat until smooth. Unroll the cake and spread with filling. Roll up again (without towel) and chill. Serve with a bowl of sweetened whipped cream flavored with vanilla and/or pumpkin pie spices. (Cut carefully into 30 slices or more)
Danielle Boone makes this treat each year for sharing at the paper. The food editor, Liz Caesar, adopted the "light and delicious pumpkin roll" for dessert at Thansgiving. (1996/11/10). (Relayed by PATh c/o McRecipe List)
See also: Joy of Baking: Making a Jelly Roll (p80) by Barbara Grunes, an Ideals book (1986) Recipe By : Cook and Tell, Riverside Press-Enterprise
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 10:16:45 -0800
From: PATh <phannema@wizard.ucr.edu>
