3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. grated lemon rind
1/2 c. sourdough starter
3/4 c. + 2 tbsp. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt

Beat eggs and sugar together until thick. Stir in pumpkin, lemon rind and sourdough starter. Fold in remaining ingredients until blended. Bake at 375 degrees F. in a 15x10x1 inch baking pan for 12-15 minutes.

Invert cake on towel dusted with powdered sugar, roll up cake and towel, place on wire rack and cool. Unroll. Spread cake with cream cheese filling. Roll up and slice.

CREAM CHEESE FILLING:

Beat together until smooth:

6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
1 c. powdered sugar

SOURDOUGH STARTER:

1 c. flour
1 c. warm water
1 pkg. dry yeast

Mix together in large glass jar or bowl. Cover loosely. Let sit overnight on counter. (Remaining starter may be stored indefinitely in refrigerator. Before using again, let sit out overnight. To make more, reserve one cup starter, add one cup flour, one cup warm water, stir thoroughly and set in warm spot.)