pumpkin, canned or cooked
1Beat eggs at high speed for 5 minutes. Beat in sugar
2Stir in pumpkin and lemon juice
3Sift together: flour, baking powder, cinnamon, nutmeg, salt, and ginger
4Fold the dry ingredients into the pumpkin mixture.
5Line a 15x10x1 jelly roll pan, (cookie sheet with sides), with waxed paper. grease the waxed paper. This makes removal easier.
6Spread mixture evenly in pan. Add walnuts now if desired.
7Bake 375 degrees for 15 minutes
8When cake is done it will be spongy to the touch.
Sprinkle to of cake with powdered sugar.
9With a clean towel (large enough to cover cake, Place over cake and flip onto counter.
10Remove pan and waxed paper.
11With the narrow end of cake begin to roll cake within the towel. (THE TOWEL WILL SPIRAL WITHIN THE CAKE) DO NOT ALLOW CAKE TO COOL
12Once cake is wrapped in towel begin icing and allow cake to cool.
14Combine cream cheese,powdered sugar, butter and vanilla.
15When cake is cool gently unwrap cake and spread 1/2 filling over cake. Using the towel again, re-roll cake this time pulling towel off the cake.
16I cut the rough edges off the sides and frost with remaining frosting. Chill