Melissa’s Pumpkin Roll
Ingredients for Cake Roll:
3 eggs, beaten
1 cup sugar
¾ cup plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup canned pumpkin
Ingredients for Filling:
8 ounces cream cheese
1 tsp. vanilla
2 tablespoons butter, softened
1 cup powdered sugar
Directions:
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Preheat oven to 375 degrees.
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Put eggs in a medium bowl. Add sugar slowly and mix well.
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Add flour, salt, baking soda, cinnamon and pumpkin and mix thoroughly.
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Line a 9x13 pan with wax paper; making sure the wax paper goes up the sides of the pan. Grease the wax paper generously with butter.
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Pour batter into the pan and cook for 15 minutes.
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Immediately, turn the cake out on a kitchen towel, peel off paper, roll up gently beginning with short end and let cool.
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In the meantime, prepare the filling by mixing together the cream cheese, vanilla, butter and powdered sugar.
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Carefully unroll the pumpkin cake and spread filling evenly over the cake. Roll up again.
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Cover and chill until serving.