Pumpkin Roll

Ingredients

• 3 large  eggs
• 1 cup  granulated sugar
• 2/3 cup  pumpkin puree
• 1 teaspoon  lemon juice
• 3/4 cup  flour
• 1 teaspoon  baking powder
• 1 teaspoon  cinnamon
• 1 teaspoon  ginger
• 1/2 teaspoon  nutmeg
• 1/2 teaspoon  salt
• 1 cup  walnuts
• optional
• few tablespoons  powdered sugar
• Used to dust towel before rolling, if desired.
• 6 ounces  cream cheese, softened
• 4 Tablespoons  butter, softened
• 1 cup  powdered sugar
• 1/2 teaspoon  vanilla

Instructions

1. Preheat oven to 375 degrees fahrenheit.
2. Line a jelly roll pan with wax paper, greased and floured, or line with parchment paper.
3. Using a mixer, beat eggs on high speed for five minutes.
4. Continue beating, gradually adding granulated sugar, pumpkin and lemon juice.
5. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
6. Gently fold flour mixture into egg mixture.
7. Pour into prepared pan, evenly distributing corner to corner, edge to edge.
8. If desired, top with walnuts.
9. Bake 10-15 minutes. Done cake will be golden, firm, but springy to the touch.
10. Turn cake out on a flour sack towel that has been sprinkled with powdered sugar and roll up the cake with the towel starting from one short end and ending with the opposite short end. (Alternatively many bakers direct you to roll up in plain parchment paper.) Place on a cooling rack and let cool to room temperature.
11. To make the filling, Beat together cream cheese, butter, powdered sugar, and vanilla to a smooth consistency.
12. Carefully unroll the cooled cake, spread with filling, and re-roll without the towel.
13. Chill in the refridgerator covered/wrapped in plastic wrap at least one hour or up to three days.