Pumpkin Cake Roll

Directions

Beat 3 eggs at high speed for 5 minutes.

Gradually, add 1 cup sugar.

Stir in ⅔ cup pumpkin and 1 teaspoon lemon juice.

Mix the flour, nutmeg, ginger, cinnamon, baking powder and salt and fold into pumpkin mixture.

Pour into a greased and floured cake pan.

Top with chopped walnuts.

Bake at 375℉ (190℃) for 15 minutes.

After baked, sprinkle a towel with powdered sugar.

Tip cake out onto the towel.

Sprinkle the cake with powdered sugar.

Roll up in the towel and let cool.

Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl.

Beat until smooth.

Unroll cake, gently, and spread with cream cheese mixture.

Roll cake again.

Chill.