Pumpkin Jelly Roll Cake

Ingredients:

3 eggs
1 C sugar
2/3 C pumpkin
1 tsp lemon juice
3/4 flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Directions:

Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Stir together ¾ cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, ½ tsp. nutmeg, and ½ tsp. salt. Fold into pumpkin mixture. Spread in 15x10x1” pan that has been lined with waxed paper that has been greased and floured. Top with 1 cup finely chopped nuts. Bake 375º about 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll. For filling: combine 1 cup powdered sugar, 6 oz. cream cheese, 4 tbls. butter or margarine, and ½ tsp. vanilla; beat smooth. Spread over cake; roll. Chill.