Barbara's Pumpkin Roll
Cake
- 3 eggs
- 1 cup sugar
- ½ can pumpkin (15 oz)
- 1 tsp. lemon juice
- ¾ cup flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. Nutmeg
- ½ tsp. salt
- ¼ cup almond slivers
- Beat eggs & sugar on high for 5 minutes.
- Stir-in pumpkin & lemon juice.
- Separately mix dry ingredients then fold into the pumpkin mixture.
- Spread into greased & floured 15" x 10" x 1" pan and top with almond slivers.
- Cook at 350° for 15-20 minutes.
- Turn-out on a towel (I sandwich a regular kitchen towel with two thin linen type towels) covered with powdered sugar & roll.
- Let cool completely before unfolding to fill.
Filling
- 1 cup powdered sugar
- 6 oz cream cheese
- 4 tbsp butter
- ½ tsp. vanilla
- 1 tsp. almond extract
- Mix all together with a beater until smooth and spread onto the cake & re-roll.
- Freezing makes it possible to slice when ready to serve. It will thaw quickly after sliced.