The Recipe Geek

INGREDIENTS:

1. 2 teaspoons confectioners’ sugar
2. 3 large eggs
3. 1 cup granulated sugar
4. 3/4 cup self-rising cake flour
5. 2/3 cup canned pumpkin puree
6. 2 teaspoons cinnamon
7. 1 teaspoon ground ginger
8. 1 teaspoon ground nutmeg
9. 1 teaspoon vanilla
10. 1 teaspoon fresh lemon juice

INGREDIENTS FOR THE ICING:

1. 1 cup confectioners’ sugar
2. 8-ounce package Neufachatel cheese (low-fat cream cheese)
3. 1 teaspoon vanilla

DIRECTIONS:

• Preheat oven to 325 degrees F.  Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
• Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar
• Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well.
• Pour into pan and bake 15 minutes.
• Let cool 5 minutes, then invert onto the dish towel.  Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up cake and towel together, jelly -roll style

TO MAKE THE ICING:

• Cream the confectioners’ sugar, cream cheese and vanilla in a large bowl.
• Unroll the cake, spread the icing on the top, then re-roll cake without the towel.
• Refrigerate until chilled.
• Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

Makes about 24 servings.  ENJOY!

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