For cake:
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup finely chopped walnuts
Powdered sugar
For filling:
1 cup powdered sugar
2 (3-ounce) packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
For cake: Preheat oven to 375 degrees. Grease and flour
15-by-10-by-1-inch jelly roll pan. Beat eggs on high speed for 5
minutes; gradually beat in granulated sugar. Stir in pumpkin and
lemon juice. Sift together flour, baking powder, cinnamon, ginger,
nutmeg and salt. Fold into pumpkin mixture. Spread in prepared pan.
Top with walnuts. Bake for 15 minutes. Sprinkle powdered sugar onto
fresh dishcloth and turn cake out onto cloth. Starting at narrow end,
roll towel and cake together; cool and unroll.
For filling: Combine 1 cup powdered sugar, cream cheese, butter and
vanilla. Beat until smooth. Spread over cake, roll up and chill.
Roll will be 10 inches long. Dust with sifted powdered sugar, then
cut into 6 slices and serve.
--From the Half Moon Bay 4-H Club
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