Cake Pumpkin Roll - Don't Lose This

A thin pumpkin cake rolled around a creamy filling and garnished with nuts. It freezes very well. You can sprinkle some icing sugar for presentation.

* Ingredients :

+Servings: 16
° 3 eggs
° 1 cup of sugar
° 2/3 cup canned pumpkin puree
° 1 C. lemon juice
° 3/4 cup all-purpose flour
° 1/2 teaspoon ground cinnamon
° 1 C. baking powder
° 1/2 tsp. salt
° 1/4 tsp. nutmeg
° 1 cup of chopped walnuts
° 3/4 cup cream cheese
° 1 cup icing sugar
° 1/4 cup softened butter
° 1/2 tsp. tsp vanilla extract

* Steps :

Preparation: 35min ›Cooking: 15min› Ready in: 50min
Preheat oven 375 ° F (190 ° C).
In a bowl, beat the eggs for 5 minutes. Gradually add the sugar until it is thick and yellow in color. Adding pumpkin & juice lemon.
In another bowl, combine the flour, cinnamon, baking powder, salt and nutmeg. Pour into the pumpkin mixture.
Grease a dish of about 37 x 25 x 2.5 cm. Cover with parchment paper. Grease and flour the paper. Pour the batter into the dish. Sprinkle with nuts.
Bake 15 minutes until cake bounces when lightly squeezed.
Immediately turn it over on a napkin sprinkled with powdered sugar. Remove the paper and roll the cake onto the napkin, starting with the shorter side. Let cool.
Meanwhile, beat cream cheese in a bowl with icing sugar, butter and vanilla until light.
Unroll the cake. Spread the filling on the cake 2.5 cm from the edge. Roll again. Cover and let cool before serving. Sprinkle with more icing sugar if desired.