Pumpkin roll

cake
3/4 cup(s) (all-purpose ) flour, plus some for dusting
1 teaspoon(s) baking powder
2 teaspoon(s) (ground) cinnamon
1 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) (ground) ginger
1/2 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) salt
3 whole(s) eggs
1 cup(s) sugar
2/3 cup(s) (canned) pumpkin purée
1 teaspoon(s) lemon juice

filling
8 ounce(s) cream cheese, softened
4 tablespoon(s) butter or margarine, softened
3/4 cup(s) (sifted ) confectioners' sugar
1/2 teaspoon(s) vanilla extract


Directions

1. Preheat oven to 350ºF. Grease 10” x 15” jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour.
2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes.
3. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes.
4. Sift a bit of confectioners’ sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely