Unknown.
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3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp lemon juice
¾ cup flour
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 tsp baking powder
½ tsp salt
And for the filling:
8 oz cream cheese, softened
¼ cup butter, softened
1 cup confectioner’s sugar
½ tsp vanilla extract
I had most of these ingredients already on hand and you
probably will too.
Preheat your oven to 375.
You will begin by mixing the eggs and sugar in a large bowl
with an electric mixer. Mix until thick and then add the pumpkin and lemon
juice.
In another bowl, mix flour, baking powder, spices and salt.
Then, add to the egg mixture and mix well.
Mix the batter until it looks like this...
Spread the batter onto a waxed lined or greased 10 by 15 inch pan.
Spread the batter onto a waxed lined or greased 10 by 15 inch pan.
Bake in oven for 10 minutes. Then, remove from oven and let
cool just for a few minutes. (The key to avoid cracking is to roll the cake
while it is still pretty warm)
Sprinkle powdered sugar on a towel, and place the cake on
the towel.
Roll the cake up in the towel and let cool for a while. Some
people even put in the refrigerator.
In the meantime, it’s time to make your cream cheese
filling.
Combine cream cheese, butter, confectioner’s sugar and
vanilla and mix well.
Spread filling over the cake and then roll tight again. Put
in refrigerator.
As you can see,
mine still cracked a little. (Of course, it doesn’t affect the taste!)
But the key is to roll it as soon as possible after it comes out of the
oven. This time I waited about five minutes. I shouldn’t have even
waited that long.
It was delicious!
Pair with a cup of hot coffee or a glass of cold milk. It’s
the perfect autumn dessert or snack (or breakfast...or dinner...hehe.)
