This Pumpkin Cake Roll is a classic treat with a crunchy shell and a creamy, luscious center. It's rich and delectable without being overly sweet.
Beat eggs at high speed for 5 minutes. Gradually add sugar.
Stir in pumpkin and lemon juice. Set aside.
Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg.
Fold into the pumpkin mixture.
Spread into greased and floured pan (10x15x1).
Top with chopped walnuts.
Bake at 375° for 15 minutes.
Turn onto towel dusted with powdered sugar.
Starting at the narrow end, roll towel and cake together.
When cool, unroll and fill with filling.
Roll up again and refrigerate.
Beat until smooth.