Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.