Pumpkin Roll I

Directions

1. 1
   Preheat oven to 350 degrees F (175 degrees C).
2. 2
   Grease and flour a 10x15 inch jellyroll pan.
3. 3
   In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes.
4. 4
   Gradually mix in pumpkin and lemon juice.
5. 5
   Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture.
6. 6
   Spread batter evenly into the prepared pan.
7. 7
   Sprinkle pecans over the top of the batter.
8. 8
   Bake for 12 to 15 minutes, or until the center springs back when touched.
9. 9
   Loosen edges with a knife.
10. 10
    Turn out on two dishtowels that have been dusted with confectioners' sugar.
11. 11
    Roll up cake using towels, and let cool for about 20 minutes.
12. 12
    In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla.
13. 13
    Beat until smooth.
14. 14
    Unroll pumpkin cake when cool, spread with filling, and roll up.
15. 15
    Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar.
16. 16
    Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper.
17. 17
    Refrigerate overnight.
18. 18
    Serve chilled; before slicing, dust with additional confectioners' sugar.