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Ingredientes
- 3/4 c. sifted all-purpose flour
- 1 teaspoon baking pwdr
- 2 teaspoon grnd cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon grnd nutmeg
- 1/2 teaspoon salt
- 3 large eggs, slightly beaten
- 1 c. sugar
- 2/3 c. canned solid-pack pumpkin
- 1 c. minced walnuts
- Cream Cheese Filling (recipe follows)
- 1 c. sifted 10x (confectioners') sugar
- 1 pkg. (8 ounce) softened cream cheese
- 6 T butter
- 1 teaspoon vanilla
Direcciones
- 1. Preheat oven to moderate (375 degrees). Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper.2. Sift flour, baking pwdr, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
- 3. Beat large eggs and sugar in large bowl till thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
- 4. Bake in preheated moderate oven (375 degrees) for 15 min or possibly till center springs back when lightly touched with fingertip.
- 5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x (confectioners') sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.
- 6. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Chill till ready to serve.
- Beat together till smooth. Makes 10 servings.One can of pumpkin will make two roll-ups and they freeze well for later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 165 | 49% |
| Total Fat 18.91g | 24% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 441mg | 18% |
| Potassium 112mg | 3% |
| Total Carbs 36.94g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 26.37g | 18% |
| Protein 6.3g | 10% |
