Sunday, November 7, 2010

Pumpkin Cake Roll

I love this dessert!  It has Fall written all over it!  (Although it's great any time of year!)

3/4 cup featherlight flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
1 cup finely chopped nuts

Mix together dry ingredients (except sugar) and set aside.  Beat eggs 5 minutes or until very thick.  Gradually beat in 1 cup sugar.  Stir in pumpkin and lemon juice.  Fold in dry ingredients.  Pour into well greased and floured 15 x 10" baking pan.  Sprinkle top with finely chopped nuts.  Bake at 375º for 15 minutes.  Loosen edges and turn out immediately onto dish towel that has been sprinkled with powdered sugar.  Start at narrow end and roll towel and cake together.  Cool completely and unroll.  Frost with Cream Cheese Frosting.  Roll and chill before serving.

Cream Cheese Frosting

4 tablespoons butter
6 ounces cream cheese
1 cup powdered sugar
1/2 teaspoon vanilla

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