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Add a photoServings: 8
Ingredients
- 3/4 c. plus 2 tbsp. flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
- 3 Large eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 teaspoon grated lemon rind
- 1/2 c. sourdough starter
- 1 c. powdered sugar
Directions
- Mix cheese, butter, and vanilla till smooth.
- Grease and flour 15 x 10 jelly roll pan. Combine flour, salt, spice, and baking pwdr. Beat Large eggs (in separate bowl) till thick and creamy. Add in sugar gradually.
- Stir in pumpkin, lemon rind, and sourdough starter. Mix in flour mix till just blended. Spread proportionately in pan.
- Bake at 375 degrees for 12-15 min till top springs back when touched. Invert on clean towel dusted with powdered sugar. Roll jelly roll style. Cold completely.
- Unroll cake, spread with cream cheese filling. Sprinkle proportionately with walnuts (reserving 1 Tbsp.). Reroll and place side seam on bottom of plate. Pipe with whipped cream and top with minced nuts. Yield 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 363mg | 15% |
| Potassium 88mg | 3% |
| Total Carbs 60.94g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 40.51g | 27% |
| Protein 5.82g | 9% |
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