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Ingredientes
- 3 Large eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 teaspoon grated lemon rind
- 1/2 c. sourdough starter
- 3/4 c. + 2 tbsp. flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
Direcciones
- Beat Large eggs and sugar together till thick. Stir in pumpkin, lemon rind and sourdough starter. Mix in remaining ingredients till blended. Bake at 375 degrees F. in a 15x10x1 inch baking pan for 12-15 min.
- Invert cake on towel dusted with powdered sugar, roll up cake and towel, place on wire rack and cold. Unroll. Spread cake with cream cheese filling. Roll up and slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 28 | 9% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 484mg | 20% |
| Potassium 117mg | 3% |
| Total Carbs 61.33g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 34.43g | 23% |
| Protein 7.76g | 12% |
