Pumpkin Cake Roll

(Courtesy of St Francis Xavier)

Ingredients:
3 eggs
3/4 c. flour, sifted
1 c. sugar
1 tsp. baking powder
2/3 c. pumpkin
2 tsp. cinnamon
1 tsp. lemon juice
1 tsp. ginger
1 c. powdered sugar plus extra for sprinkling on towel and dusting top
1/2 tsp. nutmeg
2 pkgs. (3 oz. each) cream cheese
1/2 tsp. salt
4 Tbsp. butter
1 c. walnuts, finely chopped, optional
1/2 tsp. vanilla

Directions:
Beat 3 eggs on high speed for 5 minutes.  Gradually beat in 1 c. sugar.  Stir in 2/3 c. pumpkin and 1 tsp. lemon juice.  Stir together 3/4 c. flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg and 1/2 tsp. salt.  Fold in pumpkin mixture.  Spread in greased and flured 15x10 inch pan.  Top with walnuts, if desired.  Bake 15 minutes at 375 degrees.  Turn out on a towel sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake together.  Cool.  Unroll.

For filling, combine 1 c. powdered sugar, cream cheese, butter and vanilla; beat until smooth and spread over cake.  Roll.  Chill.  Sprinkle with extra powdered sugar if desired.

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