Pumpkin Cake Roll – needlery!



	Pumpkin Cake Roll 3 eggs 1 cup sugar two-thirds cup pumpkin (pre-baked and puréed) 1 tsp. lemon juice Beat three eggs on high speed for 5 minutes and gradually beat in the sugar. Stir in the pumpkin and lemon juice. Sift together: three-fourths cup flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger one-half tsp. nutmeg one-half tsp. salt Fold dry ingredients into the pumpkin mixture and spread in a greased and floured 15" x 10" x 1" pan. Top with 1 cup chopped nuts (like pecans or walnuts). Bake at 375 degrees for 15 minutes or until toothpick inserted in the center comes out clean. Turn out on a towel sprinkled with powdered sugar. Roll cake and towel the long way and let cool. Unroll and spread with this filling: Beat until smooth: 1 cup powdered sugar, 3 oz. softened cream cheese, 4 Tablespoons softened butter and one-half tsp. vanilla. Spread over cake and re-roll and chill. Cut into slices and serve.