Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice.

Mix together: 2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. baking powder 1 tsp. ginger 1/2 tsp. salt

Fold flour-spice mixture into pumpkin. Spread in greased and floured 15x10x1 inch pan. Top with chopped nuts, if desired. Bake at 375 degrees for 10 to 15 minutes. Cool 5 to 10 minutes and turn out on towel sprinkled with powdered sugar. Roll towel and cake together and cool. Unroll towel, fill cake (filling below), roll again and chill.

FILLING:

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

Beat until smooth and spread on cake as above.