3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup self-rising flour
¾ to 1 cup finely chopped walnuts or pecans, optional
1 clean tea towel
Powdered sugar (to dust towel)
1 jelly roll pan or 14x10 cookie sheet
4 Tablespoons butter at room temperature
8 ounces cream cheese at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Grease and flour pan and set aside.
In a mixing bowl, with an electric mixer, on medium speed, beat the eggs for 3 minutes. Slowly add sugar, incorporating well. Add the pumpkin and lemon juice to the eggs, blend just till mixed. Add the cinnamon, nutmeg, and flour to the egg mixture, blend well.
Pour mixture onto greased and floured pan, spread evenly. Sprinkle nuts over the top of batter. Bake just till done, check by inserting a wooden pick in center of cake and until it comes out clean.
Immediately turn the cake out onto a tea towel that has been dusted with powdered sugar. Roll up, jelly-roll style and allow to cool 30 minutes. Refrigerate until completely chilled. Once chilled, unroll and put filling in. Roll back up, wrap the roll with plastic wrap and store in the refrigerator until ready to serve. Cut into thick slices.
Combine butter and cream cheese in a mixing bowl. Using an electric mixer, beat on medium-high speed until mixture becomes creamy. Slowly add the powdered sugar, beating well between each addition. Add vanilla and beat until smooth.