Pumpkin Roll

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
3. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
4. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
5. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out onto a flour sack towel that has been covered with confectioners' sugar. Rolling up the cake is easy to do with the flour sack towel. Just lift and roll the cake and place in the refrigerator about 20 minutes, while completing the next step.
6. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out onto a flour sack towel that has been covered with confectioners' sugar. Rolling up the cake is easy to do with the flour sack towel. Just lift and roll the cake and place in the refrigerator about 20 minutes, while completing the next step.
7. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll the pumpkin cake when cool, spread with filling, and roll back up using the flour sack towel. Place the pumpkin roll on a long sheet of waxed paper, and dust with more confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
8. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll the pumpkin cake when cool, spread with filling, and roll back up using the flour sack towel. Place the pumpkin roll on a long sheet of waxed paper, and dust with more confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.