Pumpkin Cake Roll

Pumpkin Cake Roll
Yield: Serves 8

CAKE
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Confectioners sugar (as needed)

FILLING
11/2 cups confectioners sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
3/4 teaspoon vanilla
Milk (as needed)

For the cake: In a large mixing bowl, beat eggs on high speed. Gradually beat in sugar, until light and lemon-colored. Stir in pumpkin puree and lemon juice. In separate bowl, sift together flour, baking powder, spices and salt.

Fold flour mixture into pumpkin batter. Spread in a generously greased and floured 10-by-15-inch jellyroll pan. Sprinkle with the chopped pecans. Bake in a preheated 375-degree oven for 15 minutes, or until cake bounces back when touched lightly.

Turn cake out onto a clean linen dish towel that has been generously sprinkled with confectioner' s sugar.

Starting at a narrow end of the cake, use towel to roll cake together like a jellyroll. Cool cake.

For the filling: Combine 11/2 cups of confectioners sugar with the cream cheese, butter and vanilla in a mixing bowl. If mixture is too stiff, add a few drops of milk at a time.

Unroll the cooled cake. Spread filling over the cooled cake, and roll up again. Chill for at least 2 hours. Sprinkle with additional confectioner' s sugar if desired and garnish with whole pecans (optional).