1 Cup Pumpkin Puree
3/4 Cup Sugar
1/2 tsp Salt
1 and1/4 Cup Flour
1 tsp Lemon Juice
1 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Ginger
1/8 tsp Cloves
1/2 cup chopped nuts (optional)
1 Cup 10 X Sugar
4 TB Butter softened
8 Oz Cream Cheese
1/2 tsp Vanilla
Preheat oven to 350 degrees.
Grease a jelly roll pan and lay down a piece of parchment paper and let the short ends hang over to help lift out of pan after baking. If you want nuts sprinkle them on the paper, then set aside. Or sprinkle nuts on the batter.
Beat eggs 5 minutes! YES I said 5 minutes!
Stir to mix dry ingredients together before adding to eggs.
Spread out batter or just tip the pan until it's coated. It's VERY thin batter. Bake 15-20 minutes.
Get a clean dish towel and sprinkle it with lots of powdered sugar. Flip the cake over on the dish towel, peel off the paper and gently roll up the cake. and set aside while you make the filling.
Unroll cake, but try not to crack and break it. It will still be curly on ends. Spread on filling and re-roll cake. Wrap in plastic wrap and freeze if you want.