Pumpkin Cake Roll

3 eggs
1 c. granulated sugar
2/3 c. pumpkin
1 t. lemon juice
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 c. finely chopped nuts

  1. Beat eggs on high speed for 5 minutes and gradually beat in sugar
  2. Stir in pumpkin and lemon juice.
  3. Sift together flour, baking powder, spices and salt.
  4. Turn into a 15 X 10 X 1 inch jellyroll pan.
  5. Bake at 375 degrees for 15 minutes.
  6. Turn out on towel sprinkled with confectioner's sugar
  7. Starting at narrow end, roll towel and cake together.
  8. Cool. Unroll.
  9. Spread filling (see below) over cake.
  10. Roll. Chill. Slice.

Note: Either grease pan or line with waxed paper. After turning out, run ice cube over waxed paper to loosen. Pull off.

Filling

1 c. confectioner's sugar
6 oz. cream cheese
4 T. butter or margarine
1/2 t. vanilla

Beat ingredients together until smooth

From the Creative Cookery II cookbook put out by the First United Methodist Church of San Gabriel. Contributed by Velma Spencer