Pumpkin Roll Cake

Yields 8-10 servings.

Cake:
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin

1/4 cup powdered sugar (to sprinkle on towel)

Preheat oven to 375°F.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar - use plenty to prevent sticking.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 

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.


Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. 

Carefully unroll cooled cake. 

Spread cream cheese mixture over cake. 

Reroll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired.