This impressive rolled cake may look difficult, but it's really very easy to make.
- Portion size 10 servings
Ingredients
Creamy Icing:
Method
Grease 15-x10-inch (40 x 25 cm) jelly roll pan; line bottom with parchment or greased waxed paper. Set aside.
In large bowl, beat eggs with sugar until pale and thickened, about 5 minutes; stir in pumpkin and lemon juice. In separate bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg; sprinkle over pumpkin mixture and stir just until blended. Spread in prepared pan; sprinkle with walnuts. Bake in 375°F (190°C) oven for about 15 minutes or until top springs back when lightly touched in centre and cake comes away from sides of pan.
Dust clean tea towel with icing sugar; turn cake out onto towel. Gently remove paper. Starting at narrow end, roll up cake in towel. Let cool on rack. (Roll can be prepared to this point and stored in airtight container for up to 1 day or frozen for up to 1 week.)
Unroll cake; spread with Creamy Icing and roll up. Place, seam side down, on serving platter. (Roll can be wrapped and refrigerated for up to 1 day.)
