Pumpkin Roll

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   1.) Preheat oven to 375, grease and flour 15x10x2 inch jelly roll pan. Line it with wax paper.

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   2.) Beat eggs at high speed for 5 mins. Gradually add sugar, stir in pumpkin and lemon juice.

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   3.) Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 mins. Remove from oven. Let cake sit in pan for 10 mins, then turn out on a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.

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   4.)Beat filling ingredients until smooth. When cake is cool, unroll and spread filling. Reroll without towel. Cover with plastic wrap and chill at least one hour.

No additional tips available.