Even though Thanksgiving is still a couple of weeks away, it's not too early to be thinking about your Thanksgiving dinner menu. This pumpkin-flavored sponge cake rolled along with a layer of sweetened cream cheese would be a welcome addition to the dessert portion of the menu.
Ingredients: 3 eggs, 1 cup granulated sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, 3/4 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1 cup finely chopped nuts. Cream Cheese Filling: 6 ounces cream cheese, softened, 1 cup confectioners' sugar, 1/4 cup butter, softened, 1/2 teaspoon vanilla.
Instructions: Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper; set aside.
In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored, about 1 minute. Add pumpkin and lemon juice, mixing well. In a small bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture unti well combined.
Spread batter into pan; sprinkle with walnuts. Bake in preheated 375 degree oven for 15 minutes or until cake springs back when lightly touched. Have a clean linen towel ready. Remove from oven and immediately flip out onto towel. Remove pan, then remove waxed paper carefully. Roll cake up in towel, starting with short end. Leave for 5 minutes; unroll and let cool for 10 minutes. Re-roll in towel once again and allow to cool completely.
Meanwhile beat frosting ingredients until fluffy. Carefully unroll cake. Spread filling over cake to within 1 inch of edges. Roll up again, without the towel. Cover and chill until serving. Dust with confectioners' sugar and slice into desired widths.
Serves 8-10. Refrigerate any leftovers.
"Let's Bake a Cake!"
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