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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 180 C / Gas 4. Line a 38x45cm or similar sized Swiss roll tin with greaseproof paper, grease and flour the paper.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin puree and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared tin. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from tin and place on cotton tea towel. Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the filling by blending together the sugar, cream cheese, butter and vanilla extract.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with cling film. Refrigerate until ready to serve. Dust with icing sugar and slice into 12-15 servings.