Pumpkin Cake Roll.

Having never made a pumpkin roll before, I thought it would be super difficult (hello, how does one roll up a cake?!).  It wasn't.  Actually, this was pretty easy to make, and turned out to be super delicious!  Even my husband who "doesn't really like pumpkin" enjoyed a few slices!

3 eggs

3/4 C all-purpose flour

2 t cinnamon

1 t baking powder

1 t ginger

1/2 t salt

1/2 t nutmeg

1 C granulated sugar

2/3 C canned pumpkin

1 t lemon juice

sifted powdered sugar

1 recipe cream cheese filling (below)

     Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease a 15x10x1-inch baking pan.  Line bottom of pan with waxed paper; grease paper.  Set aside.  In bowl, combine flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.

     Preheat oven to 375 degrees.  In a large mixing bowl, beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon colored.  Gradually beat in granulated sugar.  Stir in pumpkin and lemon juice.  Fold flour mixture into pumpkin mixture.  Spread batter evenly in prepared pan.

     Bake about 15 minutes or until top springs back when lightly touched.  Immediately loosen edges of cake from pan and turn cake onto a towel sprinkled with sifted powdered suagr.  Remove waxed paper.  Roll town and cake into a spiral, starting from a short side of the cake.  Cool on a wire rack.  Meanwhile, prepare cream cheese filling.

    Unroll cake; remove towel.  Spread cake with cream cheese filling to within 1 inch of edges.  Roll up cake; trim ends.  Cover; chill for 2 to 48 hours.

Cream Cheese Filling

     In a small bowl, beat 8-ounce package softened cream cheese, 1/4 cup softened butter, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth.  Gradually add 1 cup powdered suagr, beating until smooth.

Adapted from Better Homes and Gardens Cookbook.