pumpkin roll

3 eggs
1 cup of sugar
2/3 cup of pumpkin, canned
1 tsp of lemon juice
3/4 cup of flour
1 tsp of baking powder
2 tsp of cinnamon, ground
1 tsp of ginger, ground
1/2 tsp of nutmeg, ground
1/2 tsp salt

Filling: (beat slow)
1 cup of powdered sugar
8 oz of cream cheese
1/2 tsp vanilla extract
4 tbsp of butter
Preheat at 375 degrees

beat eggs in high speed for 5 mintues. Gradually add sugar, stir in pumpkin and lemon juice. in another bowl, mix flour, baking powder, cinnamon, ginger and salt. Then fold in pumpkin mixture. then pour into greased and floured pan (cookie sheet). Bake at 375 degrees for 15 mintues, then take out and put on pastry cloth, dusted with powdered sugar. roll up the cake in pastry cloth and let it cool. now mix with the filling ingredients together until smooth. when the cake is cool , unroll the cake and spread the filling. roll like a jelly roll. remove roll from the cloth and roll in with the wax paper and aluminum foil. refrigrate it until firm.
Note: you ll see cracks in the cake when rolled up in cloth, wax paper and foil... when refrigrated, it will reduce the cracks in the cake as the filling will bring everythng together...

Number of Servings: 15

Recipe submitted by SparkPeople user MASSOSSONG.