Lilly's pumpkin roll cake ingredients include all-purpose flour, baking powder, baking soda, ground cinnamon, salt and eggs. Sugar, canned pumpkin, cream cheese, sifted powered sugar, butter and vanilla are also included. The ingredients are divided and prepared separately.
To make the cake, heat the oven to 375 degrees Fahrenheit. Grease a long jelly roll pan and line it with wax paper. Grease and flour the paper. Place a clean cotton towel on a clean surface and sprinkle it with powdered sugar.
In a small bowl, combine 3/4 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 of teaspoon of ground cinnamon. In a large bowl, combine three eggs and 1 cup of sugar. Beat the mixture until it thickens. Add 2/3 cup of canned pumpkin to the mixture and beat it until it is blended. Stir in the combined ingredients from the small bowl.
Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes. Loosen the cake from the edges of pan and invert it onto the towel. Peel off the pan and paper. Roll up the cake in the towel horizontally. Cool it on a wire rack.
Beat 8 ounces of softened cream cheese, 1 cup of sifted powdered sugar, 6 tablespoons of softened butter and 1 teaspoon of vanilla. Unroll the cake and remove the towel. Spread the cream cheese mixture over the cake. Roll the cake again and wrap it in plastic wrap. Refrigerate for one hour.