Cake Ingredients:3/4 cup (all-purpose ) flour, plus some for dusting
1 teaspoon baking powder
2 teaspoon (ground) cinnamon
1 teaspoon (ground) nutmeg
1/2 teaspoon (ground) ginger
1/2 teaspoon (ground) nutmeg
1/2 teaspoon salt
3 whole eggs
1 cup sugar
2/3 cup (canned) pumpkin purée
1 teaspoon lemon juice
Filling Ingredients:
8 ounces cream cheese, softened
4 tablespoons butter or margarine, softened
3/4 cup (sifted) confectioners' sugar
1/2 teaspoon vanilla extract
Directions: Preheat oven to 350-degree F. Grease 10" x 15" jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes. Sift a bit of confectioners' sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely. While cake cools, prepare filling: Beat together softened cream cheese and butter until light and fluffy; stir in 3/4 cup powdered sugar and vanilla extract. Blend until smooth. Carefully unroll cake; spread filling evenly over cake. Gently roll up, ending with seam side down. Cover with plastic wrap; chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. Whew! ~ Chef ~
