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1
Mix cheese, butter, and vanilla till smooth.
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2
Grease and flour 15 x 10 jelly roll pan.
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3
Combine flour, salt, spice, and baking pwdr.
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4
Beat Large eggs (in separate bowl) till thick and creamy.
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5
Add in sugar gradually.
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6
Stir in pumpkin, lemon rind, and sourdough starter.
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7
Mix in flour mix till just blended.
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8
Spread proportionately in pan.
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9
Bake at 375 degrees for 12-15 min till top springs back when touched.
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10
Invert on clean towel dusted with powdered sugar.
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11
Roll jelly roll style.
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12
Cold completely.
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13
Unroll cake, spread with cream cheese filling.
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14
Sprinkle proportionately with walnuts (reserving 1 Tbsp.).
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15
Reroll and place side seam on bottom of plate.
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16
Pipe with whipped cream and top with minced nuts.
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17
Yield 8 servings.
