Pumpkin Roll

Preheat oven to 375 F. Grease, flour and line an 18- by 12-inch jelly-roll pan with wax paper. Sift flour, cinnamon, ginger, baking powder, nutmeg and salt. Set aside. Beat eggs at high speed until creamy, 1 to 2 minutes. Add sugar slowly, beating an additional 3 minutes. Stir in pumpkin purée and lemon juice. Fold in flour mixture until just incorporated. Spread batter carefully into prepared pan. Bake 15 minutes, or until cake tests done. Spread a tea towel on a flat surface and sprinkle liberally with powdered sugar. Turn cake out onto towel and remove wax paper. Roll cake in towel. Refrigerate 3 hours.

Mix cream cheese, butter, powdered sugar and vanilla until blended. Unwrap chilled cake and remove towel. Spread filling carefully on cake. Roll back up. Cover top with sifted powdered sugar. Slice and serve. Serves 10.