Pumpkin Roll

Pumpkin Roll

Cake:

3 eggs

1 cup sugar

1 teaspoon lemon juice

2/3 cup pumpkin

3/4 cup flour

1 teaspoon baking powder

1 teaspoon ginger

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

Get jelly roll pan ready by greasing, flouring, and then cover with waxed paper. Beat eggs on high speed for 5 minutes. Gradually add the sugar while still mixing. Add pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin mixture. Pour into prepared jelly roll pan. Bake at 375 for 15 minutes. Let cool until warm. While cooling, get a clean dish cloth and sprinkle it with powdered sugar. When pan is warm turn cake onto towl and roll up from the short end. Let cool completely. Unroll, fill with cream cheese filling (follows) and re-roll. Chill before serving with ice cream or whipped cream.

Filling:

1 cup powdered sugar

3 oz cream cheese, softened

4 teaspoons butter

1/2 teaspoon vanilla

Beat until smooth. Spread over pumpkin cake.

My notes:

This cake is also really good filled with ice cream! Just let the ice cream thaw until soft then spoon over cake. Re-roll, wrap with plastic wrap and freeze until serving.