Line a 15x10 inch jellyroll pan with wax paper, extending the ends over the edge of the pan. Spray paper. In a large mixing bowl, beat eggs on high speed and gradually beat in sugar. Stir in pumpkin and lemon juice. In small bown stir together flous, cinnamon, baking soda, salt and fold in pumpkin mixture. Spread evenly over pan. Bake at 375 for 15 minutes. Immediately invert cake onto a towel sprinkled with confectioners sugar. Roll up cake and towel, jelly roll style. Cool completely. Unroll cake and fill with the following- FILLING- Beat sugar, cream cheese, butter and vanilla until smooth. Spread over cake and re roll. Chill and cut into 1 inch slices.
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