Pumpkin Roll
from Eat Live Run
3 eggs, room temp
1 c sugar
2/3 c pumpkin
3/4 cup all purpose flour
1.5 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp lemon juice
1 tsp baking powder
1/2 tsp salt
for cream cheese frosting:
8 oz cream cheese, room temperature
4 T soft butter
1 c powdered sugar
1 tsp vanilla extract
Preheat the oven to 350. Beat the eggs and sugar together with a Kitchen Aid on maximum high speed for about ten minutes. When done, the mixture will be very thick and very, very pale. Add the lemon juice, vanilla and pumpkin and stir gently.
In another bowl, combine the flour, baking powder, salt and pumpkin pie spice. Fold the dry ingredients into the wet and mix just until combined.
Pour the cake batter onto a sheet tray (or jelly roll tray) that has been greased and lined with wax paper. Spread out the batter evenly and bake for fifteen minutes, or until golden.
Let cool on the pan for about ten minutes and start your frosting.
Whip the cream cheese and butter together on medium speed for three minutes or until creamy looking. Add the powdered sugar and vanilla and whip on high for another six to eight minutes. Set aside.
After you have cooled the cake for a few minutes, turn over the sheet pan and gently peel off the wax paper. Spoon the frosting on top of the cake and spread out. Starting at the far edge, roll up the cake. Wrap in plastic wrap and chill in the fridge for about an hour before serving.
**this cake freezes beautifully, making it super easy to just cut off a frozen slice whenever you have the urge. Just be sure to wrap it completely in plastic wrap and then again in tin foil.
