Pumpkin Roll Supreme The Best Recipes

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Pumpkin Roll Supreme

"This gets rave evaluations -- the mixture of pumpkin, nuts and cream cheese is simply great!"

Ingredients :

three eggs
1 cup white sugar
2/three cup pumpkin
1 teaspoon lemon juice
three/four cup all-purpose flour
1 teaspoon baking powder
half teaspoon salt
2 teaspoons ground cinnamon
half teaspoon floor nutmeg
1 cup chopped walnuts
1 (8 ounce) bundle cream cheese
2 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 15M	Ready in : 35M

Preheat oven to 350 degrees F (175 ranges C) and gently grease a 10x15 inch jelly roll pan.
In a huge bowl, beat eggs until fluffy. Beat in sugar till fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in organized pan; sprinkle with nuts.
Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel at the same time as still warm. Carefully roll cake in towel, long ends collectively, and allow cool completely.
To Make Filling: In medium bowl, cream collectively cream cheese, butter and confectioners' sugar. Stir in vanilla.
Carefully unroll cooled cake and cast off kitchen towel. Spread cake with filling and re-roll. Refrigerate until prepared to serve.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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