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Pumpkin Roll Cake

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 cup finely chopped walnuts

 

Filling:

1 cup powdered sugar

6 ounces cream cheese

4 tablespoons butter

1/2 teaspoon vanilla extract

1. Preheat oven to 375*F (190*C). Grease and flour (or line with waxed paper and spread with margarine) a 15 x 10 x 1-inch baking pan.
2. Beat eggs at high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice.
3. In a separate bowl stir together flour, baking powder, cinnamon, ginger and nutmeg.
4. Fold dry ingredients into pumpkin mixture and spread in prepared pan. Top with chopped walnuts.
5. Bake for 15 minutes. Turn on to a towel sprinkled with powdered sugar. Roll up towel and cake. Cool.
6. Prepare filling by blending together powdered sugar, cream cheese, butter and vanilla.
7. Unroll cake from towel and spread with filling. Reroll and keep refrigerated. Slice to serve.

Makes 20 servings.

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