Walnut Pumpkin Roll
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup cake flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
Cream Cheese Filling (see below)
Heat oven to 375º F. Line jelly roll pan, approx. 15 1/2” x 10 1/2” x 1”, with aluminum foil; grease generously. Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in sugar and pumpkin. Gradually add flower, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.
Bake 10-15 minutes or until toothpick inserted in center comes out clean. Immediately loosen from edges of pan and invert onto a kitchen tea towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and tower from the narrow end. Cool on wire rack. Unroll; spread with cream cheese filling. Roll up; wrap in plaster wax paper and again with aluminum foil. Refrigerate for at least 2 hours. Sprinkle with powdered sugar before serving. Keep any remaining cake wrapped and refrigerated. Makes 10-12 servings.
Cream Cheese Filling: Beat 1 1/2 cups powdered sugar, 1 8oz package of cream cheese, softened, 1/4 cup softened butter and 3/4 teaspoon on medium speed until smooth.