Pumpkin Cake Roll

Ingredients:

Cake:

• 3 eggs
• 1 c. sugar
• 2/3 c. cooked pumpkin
• 1 tsp. lemon juice
• 3/4 c. flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. salt

Filling:

• 1 c. confectioners’ sugar
• 2 pkgs. (3 oz. each) cream cheese
• 4 tbsp. butter
• 1/2 tsp. vanilla

Directions:
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners’ sugar before serving. Yield: 10 to 12 servings.