To avoid cracking the cake as you roll it up, be sure to not overbake. Most cake rolls bake in 10-15 minutes. Check the cake at 8-9 minutes and watch it closely until it tests done.
This is one of my family’s favorite dessert recipes, especially for holiday gatherings.
—MARY GECHA CENTER RUTLAND, VT
PREP: 20 MIN. + CHILLING • BAKE: 15 MIN. + COOLING • MAKES: 12 SERVINGS
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped walnuts
Confectioners’ sugar
FILLING
6 ounces cream cheese, softened
1 cup confectioners’ sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1. Line a greased 15x10x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture is thick and lemon-colored. Stir in the pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side (image 1). Cool on a wire rack.
3. In a bowl, combine filling the ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges (image 2). Roll up again (image 3). Cover cake and refrigerate for 1 hour before cutting. Refrigerate leftovers.
