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Ingredients:
4 Eggs
½ tsp Salt
1 cup Flour
1½ cup Sugar
1 cup Pumpkin puree
1 ½ tsp Baking powder
Filling
2 tbsp Butter
1 tsp Vanilla Essence
1 cup powdered Sugar
240 gm Cream cheese
Method:
Beat eggs, sugar, pumpkin puree for about three minutes.
Now add flour, baking powder, and salt. Mix well.
Spread in a jelly roll pan or cookie sheet with sides greased and pan lined with
wax paper.
Bake at 375° F for 13-15 minutes.
Sprinkle dampened tea towel with powdered sugar, put cake on top of sugar and
peel off wax paper and roll up. Let cool in refrigerator.
Beat all the filling ingredients together and mix well.
Unroll cooled cake. Spread with filling. Roll back up and refrigerate
Tip: Having trouble removing muffins or cakes from their pans? Place a
wet towel beneath the hot pan and they'll usually lift out easily.
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