Pumpkin Cake Roll

3 eggs, separated
1 cup sugar
1 tsp. vanilla
1 tsp. lemon juice
2/3 cup cooked, mashed pumpkin
3/4 cup sifted flour
1 tsp. baking powder
2 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts

Beat egg yolks until very light and fluffy, gradually beat in sugar. Add
vanilla, lemon juice and pumpkin, beat well. Sift together flour, baking
powder, spices and salt; stir into pumpkin mixture. Beat egg whites.
Spread into a greased 15 x 10 inch pan lined with waxed paper that has
also been greased. Top with finely chopped nuts. Bake at 375 degrees for
15 to 20 minutes or until done. Loosen edges and turn out on towel
sprinkled with powdered sugar. Carefully peel off waxed paper. Trim off
stiff edges. While still hot, roll up cake and towel together. Cool cake
on rack. Unroll and spread with one of the fillings below. Roll again and
chill. Makes 8 servings.

FILLINGS:

CREAM CHEESE:

Cream together 6 ounces of cream cheese, 1 cup powdered sugar, 4
tablespoons butter and 1 teaspoon vanilla. Spread on cake and reroll.

ICE CREAM:
Spread 1 pint softened vanilla ice cream over cooled cake. Reroll; wrap in
aluminum foil and place in freezer until ready to use.

WHIPPED CREAM:
Whip 1 cup whipping cream with 3 tablespoons powdered sugar and 1/2
teaspoon vanilla. Spread on cake and reroll.

ORANGE CUSTARD:
Combine 1/3 cup sugar, 5 tablespoons flour, 1 teaspoon grated orange rind
and 1/4 teaspoon salt in top part of a double boiler. Add 1 cup milk
gradually and stir until smooth. Stir in 1/2 cup orange juice. Cook over
boiling water 10 minutes, stirring frequently. Beat 1 egg slightly; pour
small amount of hot mixer over egg and mix well. Add hot egg mixture to
double boiler and cook for 2 minutes, stirring constantly. Cool before
spreading on cake.


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