Ingredients

• 3 whole Eggs Beaten
• 1 cup White Sugar
• ⅔ cups Pumpkin Puree (canned Works Well)
• 1 Tablespoon Lemon Juice
• ⅔ cups Self-Rising Flour
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Ginger
• _____
• FOR THE FROSTING:
• 1 cup Confectioner’s Sugar
• ¼ cups Butter, Softened
• 8 ounces, weight Cream Cheese (1 Package)
• 1 teaspoon Vanilla Extract

Preparation Instructions

1. Preheat oven to 325 degrees F. Butter or grease one 10×15 inch jelly roll pan (or a similar-sized rimmed baking sheet)
2. Beat together eggs, sugar, pumpkin and lemon juice.
3. Sift together flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven & allow to cool enough to handle.
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling the towel inside cake, place seam side down to cool.
5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
6. Before completely cool, unroll the cake and spread with cream cheese frosting and roll up again without the towel. Wrap in plastic wrap and refrigerate (or freeze) until ready to serve. Sprinkle with confectioners’ sugar just before serving.