Pumpkin Cake Roll

A vintage clipped newspaper recipe, "The Winning Recipe", for a Pumpkin Cake Roll. Make this recipe with eggs, sugar, pumpkin, lemon juice, flour, banking powder, cinnamon, ginger, nutmeg, salt, walnuts, and powdered sugar. Complete with a filling made with powdered sugar, cream cheese, butter, and vanilla.

Print Recipe

Ingredients

Cake:

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts finely chopped
Powdered Sugar

Filling:

1 cup powdered sugar
2 3 ounce packages cream cheese
4 tablespoons butter or margarine
1/2 teaspoon vanilla

Method

Beat eggs at high speed of mixer for 5 minutes, gradually beating in a cup of granulated sugar.
Stir in pumpkin and lemon juice.
Stir together flour, baking powder, spices, and salt.
Fold into the pumpkin.
Spread in greased and floured 15x10x1 inch jelly-roll pan.
Top with walnuts.
Bake at 375-degrees for 15 minutes.
Turn out on towel sprinkled with powdered sugar.
Starting at the narrow end, roll towel and cake together; cool, but not completely.
While still a little warm, unroll and spread with filling made with powdered sugar, cream cheese, butter, and vanilla, beat together until smooth.
Reroll cake spread with filling and chill.

Kitchen Helper 2

Jelly Roll Pan

Retro Hand Mixer

Mixer

Print Recipe Pin Recipe

“The Winning Recipe”

Ingredients

3 eggs 1 cup granulated sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoons ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup walnuts, finely chopped Powdered Sugar Filling: 1 cup powdered sugar 2 (3 ounce) packages cream cheese 4 tablespoons butter or margarine 1/2 teaspoon vanilla

Method

Beat eggs at high speed of mixer for 5 minutes, gradually beating in a cup of granulated sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices, and salt. Fold into the pumpkin. Spread in greased and floured 15x10x1 inch jelly-roll pan. Top with walnuts. Bake at 375-degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together; cool, but not completely. While still a little war, unroll and spread with filling made with powdered sugar, cream cheese, butter, and vanilla, beat together until smooth. Reroll cake spread with filling and chill.