Pumpkin Roll Cake

Pumpkin Roll Cake

Ingredients:

Cake

3 eggs

2/3 cup canned pumpkin (not pie filling)

1 cup sugar 

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup chopped nuts

optional powdered sugar for dusting

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Filling:

1 8oz. pkg. cream cheese

4 tablespoons softened butter

1/2 teaspoon vanilla extract

1 cup powdered sugar, sifted.

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Directions:

Preheat oven to 375^.  

Line a rimmed 11 x 17 cookie sheet or jelly roll pan with waxed paper and set aside.  Parchment paper doesn't work unless you use spray oil to grease it first.

In a large bowl beat the eggs on high for 5 minutes.  Add the pumpkin, sugar, lemon juice, flour, baking powder, cinnamon, and salt: mix well.  

Spread the batter on the waxed paper on the jelly roll pan.  It will be very thin.  If it doesn't quit reach all of the edges, don't worry.  Sprinkle with nuts, if using.  

Bake on the top rack for 15 minutes.  Remove from oven and let stand for 10 minutes.  Generously sprinkle powdered sugar on a clean tea towel.  Gently flip the cake onto the towel.  Peel the paper from the cake.  Roll the cake up in the towel (Like a jelly roll) from the long side and let it cool completely.

To prepare the filling, beat together the cream cheese, butter and vanilla.  Gradually add the powdered sugar and mix well.  Carefully unroll the cooled cake and spread the with the filling.  Roll again and keep in the refrigerator.  Slice when fully chilled into 12 to 16 pieces.