Amish Pumpkin Roll With Cream Cheese Filling
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- Filling:
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- In large bowl, combine eggs and sugar, beating with a wooden spoon or an electric mixer until thick and light yellow in color.
- Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt.
- Add to egg mixture, mixing well.
- Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes.
- Remove from oven.
- Cool for 15 minutes.
- Place cake on clean tea towel sprinkled liberally with powdered sugar.
- Cool 10 minutes longer.
- From 10- inch side, roll cake up in towel.
- Set aside.
- While cake is cooling in towel, prepare filling.
- Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake.
- Evenly spread filling over cake.
- Roll up cake (without the towel).
- Wrap in plastic wrap.
- Cover and chill at least 1 hour.
- Slice before serving.
Recipe by Amish 365 at https://www.amish365.com/amish-pumpkin-roll-with-cream-cheese-filling-2/
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