Pumpkin Roll with Cream Cheese Frosting Recipe

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.

In a mixing bowl beat together the eggs sugar pumpkin and lemon juice.

Sift together the flour cinnamon nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.

Remove cake from pan and place on tea towel (cotton not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.

Prepare the frosting by blending together the sugar butter cream cheese and vanilla.

Before completely cool unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.