Pumpkin Roll

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin (not pie filling)
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chopped nuts
• filling
• 1 cup powdered sugar
• 8 oz. package cream cheese, softened
• 1 teaspoon vanilla

Instructions

1. In a large mixing bowl, mix eggs at high speed for 5 minutes.
2. Gradually add sugar, pumpkin and lemon juice.
3. In a separate bowl sift together, flour, baking powder, cinnamon, ginger, nutmeg and salt.
4. Gently fold dry ingredients into pumpkin mixture.
5. Spread mixture onto a “well” greased jelly roll pan, you could line it with parchment paper. You don’t want it to stick.
6. Spread chopped nuts on top of batter.
7. Bake at 325 for 12-15 minutes.
8. While baking take a clean dish towel and sprinkle it generously with powdered sugar.
9. When cake is done remove from oven and immediately invert on the powdered sugared dish towel.
10. Take the end of the towel and put it over the end of the cake roll towel and all and roll, then let cool.
11. Filling;
12. Mix the cream cheese in small mixing bowl, until smooth. Add the powdered sugar and the vanilla.
13. Unroll the cake and spread the filling on the cake
14. This time roll the cake back up, minus the towel
15. Chill for 1 hour.

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