Pumpkin Cake Roll - Vilma Johanson

 3 eggs

1 C sugar

2/3 C pumpkin

1 tsp lemon juice

3/4 C flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 C finely chopped nuts

Beat eggs on high speed 5 min. Gradually beat in sugar. stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. 

Grease 15x10 jelly roll pan and lay wax paper down, grease again and flour. Pour mixture evenly on. Top with nuts and lightly press into batter. Bake at 375 for 15 min.

Turn out onto towel that is sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool, approximately 30 min. Unroll and spread with the following:

1 C powdered sugar

2-3oz packages cream cheese

4 T butter

1/2 tsp vanilla

Combine all, beat till smooth. Spread over cake. Roll up and chill well.