Beat three eggs on high speed for five minutes. Gradually beat in one cup of granulated sugar. Stir in 2/3 cup of pumpkin, a teaspoon of lemon juice and stir together.

¾ cup of flour
2 teaspoons of baking powder
3 teaspoons of cinnamon
1 teaspoon of ginger
1 ½ teaspoon of nutmeg
½ teaspoon of salt

Use 15 x 10 x 1 greased and floured pan. Pour above in pan. Bake at 375° F for fifteen minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Cool, then fill with

2 cups of powdered sugar
6 oz. of cream cheese
4 tablespoons of butter
1 teaspoon of vanilla

Spread on cake. Roll and chill. Can be frozen. Cut into slices and serve.

Recipe courtesy of Laura’s maternal grandmother, Nana.