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Pumpkin Roll Ii

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Ingredients

Adjust Servings:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Nutritional information

383.7
Calories
156 g
Calories From Fat
17.4 g
Total Fat
7.3 g
Saturated Fat
101 mg
Cholesterol
425.2 mg
Sodium
52.9 g
Carbs
1.3 g
Dietary Fiber
41.4 g
Sugars
5.6 g
Protein
103 g
Serving Size

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Pumpkin Roll Ii

Features:
    Cuisine:

    Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Pumpkin Roll II,Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part,Easy and excellent recipe. I sprinkled a half cup of chopped walnuts over the filling before rolling up. Thanks for a terrific recipe.


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    Steps

    1
    Done

    Beat Eggs and Sugar. Add Pumpkin and Lemon Juice, Mixing Well, Then Dry Ingredients.

    2
    Done

    Spread Batter Into a Greased and Waxed-Paper-Lined 10x15 Jelly Roll Pan. Bake at 375 For 15 Minutes.

    3
    Done

    Remove, Allow to Cool 15 Minutes. Roll Cake in Tea Towel or Waxed Paper and Cool 10 More Minutes.

    4
    Done

    Filling: Beat Cream Cheese and Margarine; Add Sugar and Vanilla. Beat Till Smooth.

    5
    Done

    Unroll Cake and Spread Filling Evenly.

    6
    Done

    Re-Roll and Chill at Least One Hour Before Serving.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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