1 C sugar
2/3 C canned pumpkin
1 t vanilla
1 t lemon juice
3/4C self-rising flour
2 t cinnamon
1 t ginger
1/2 t nutmeg
Beat eggs and sugar.
Add pumpkin, vanilla and lemon juice and mix well.
In a separate bowl mix all the dry ingredients, add to pumpkin mixture and mix well.
Line a jelly roll pan or large cookie sheet with aluminium foil. (I use a 12×15 inch pan)
Pour mixture into pan and tilt pan in every direction to even out the batter in the pan.
Bake at 350 deg for 15 min.
In the meantime sprinkle powdered sugar over a thin tea towel to cover an area the size of the pan.
Remove the pan from the oven and immediately dump the cake out on the tea towel.
Peel off the foil and roll the tea towel and cake together , starting with the short end.
Let the roll cool on a rack.
In the meantime prepare the filling.
8 oz cream cheese, at room temp
1/2 stick butter, at room temp
1 C powdered sugar
1/2 t vanilla
Beat all filling ingredients at high speed till smooth and creamy.
When the cake is cool, unroll, remove the towel, spread the filling on the inside of the cake, and roll up snugly. I cover the roll with a layer of parchment paper and then foil and close the ends so that it is airtight. Store in refrigerator for at least 3-4 days before slicing and serving. Will keep for 2-3 weeks in the refrigerator.
Note: 2 cans of pumpkin will make 3 rolls. Also 2 recipes of the filling will be perfect for 3 rolls.