In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and wax paper lined 10x15 jelly-roll pan. Top with walnuts, if desired.
Bake at 350 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towell sprinkled liberally with powder sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside.
While cake is cooling intowel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towell.) Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
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