Beat 4 eggs well. Add 1 1/3 cups sugar. Mix in 1 cup canned pumpkin. Add 5 teaspoons lemon juice.

Mix the following, then fold in:

1 c. flour
1/2 tsp. salt
1 tsp. ginger
1 1/4 tsp. baking powder
3 tsp. cinnamon
1/2 tsp. nutmeg

Spread in 12x18 inch jelly roll pan. (Optional: Sprinkle with nuts.)

Bake at 375 degrees for 15 minutes. Turn out onto towel and roll as for jelly roll. Cool.

Prepare filling:

1 1/3 c. powdered sugar
8 oz. pkg. cream cheese
5 tbsp. butter
1 tsp. vanilla

Unroll cake and spread with filling. Refrigerate before slicing.