Pumpkin Cake Roll

By randiboyle

Ingredients

• Cake:
• 3 3 3 eggs
• 1 1 1 C. sugar
• 1 1 1 tsp. lemon juice
• 2/3 2/3 2/3 C. pumpkin
• 3/4 3/4 3/4 C. flour
• 2 2 2 tsp. cinnamon
• 1/2 1/2 1/2 tsp. nutmeg
• 1 1 1 tsp. baking powder
• 1 1 1 tsp. ginger
• 1/2 1/2 1/2 tsp. salt
• Filling:
• 1 1 1 C. powdered sugar
• 1 1 1 Tbsp. butter (softened)
• 8 8 8 oz. cream cheese (softened)
• 1/2 1/2 1/2 tsp. vanilla

Preparation

Step 1

Preheat oven to 375 ̊F. Beat eggs at high speed for 5 minutes. Add the sugar, lemon juice and pumpkin. Stir in the dry ingredients. Spread into jelly roll pan that has been lined with waxed paper and greased. Bake for 15 minutes. Remove from pan, invert on towel sprinkled with powdered sugar. Carefully remove wax paper. While hot, roll cake and towel from narrow end. Cool. Unroll cake, remove towel and spread with filling and roll back up.