Spiced Pumpkin Roll with Cream Cheese Recipe

Cake
3 eggs
1 cup granulated sugar
¾ cup canned pumpkin
1 teaspoon lemon juice
¾ cup self-rising flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg.

Filling
8 ounces cream cheese, softened
1 cup confectioners’ sugar
¼ cup (1/2 stick) butter, softened
1 ¼ teaspoons vanilla extract

1. Preheat the oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan and line the bottom with wax paper.
2. To prepare the cake, place the eggs in large mixing bowl. Beat the eggs for 5 minutes with a mixer a medium speed. Add the granulated sugar, pumpkin, and lemon juice; beat until smooth. Sift together the flour, baking powder, salt, and spices; add to the egg mixture; mix well. Pour the batter into the prepared pan.
3. Bake 12 to 15 minutes, until the cake springs back when touched and a wooden pick inserted near the center comes out clean.
4. Unroll a clean dish towel on the counter and put a piece of wax paper on top. Sprinkle with confectioners’ sugar. Immediately loosen the edges of the cake from the pan and turn it out onto the wax paper-lined towel. Starting at the long edge, roll up into a small roll. Place in the refrigerator until cool.
5. To prepare the filling, combine the cream cheese, confectioners’ sugar, butter, and vanilla in a small mixing bowl; beat until smooth.
6. To assemble, gently unroll the cake and spread the filling on the cake. Roll again, wrap in plastic wrap, and refrigerate until serving time.

Serves 12 to 16.

Tips From Our Test Kitchen: This cake has a nice springy texture and the filling is light and creamy.