Pumpkin Roll

My mom makes the most amazing pumpkin roll.  Because it's always so moist and tasty, everyone loves it.  Last week I finally decided to try my hand at making it and I think it turned out pretty well.  It wasn't quite as good as mom makes it, though; it was just a tad dry.  The directions call for baking it 13 to 15 minutes.  I took it out of the oven at 15 minutes.  Next time I think I'll take it out at 14.

3 large eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c unbleached white flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Cake Filling:
1 pkg (8 oz) cream cheese, softened
4 tbsp butter, softened
1 c sifted powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Grease 15" x 10" jellyroll pan or cookie sheet; line with wax paper.  Grease and flour paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.  Combine flour, baking powder, spices and salt in a small bowl.  Beat eggs and sugar in a large mixer bowl until thick.  Beat in pumpkin and add lemon juice.  Stir in flour mixture.  Spread evenly into prepared pan.  Bake for 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth.   Carefully unroll cake, remove towel.  Spread cream cheese mixture over cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.