BARBARA'S PUMPKIN CAKE ROLL

3 eggs, separated
1 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2/3 c. cooked, mashed pumpkin
3/4 c. sifted flour
1 tsp. baking powder
2 tsp. cinnamon
3/4 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. salt
1 c. finely chopped nuts

Beat egg yolks until very light and fluffy, gradually beat in sugar. Add vanilla, lemon juice and pumpkin, beat well. Sift together flour, baking powder, spices and salt; stir into pumpkin mixture. Beat egg whites. Spread into a greased 15 x 10 inch pan lined with waxed paper that has also been greased. Top with finely chopped nuts. Bake at 375 degrees for 15 to 20 minutes or until done. Loosen edges and turn out on towel sprinkled with powdered sugar. Carefully peel off waxed paper. Trim off stiff edges. While still hot, roll up cake and towel together. Cool cake on rack. Unroll and spread with one of the fillings below. Roll again and chill. Makes 8 servings.

FILLINGS:

CREAM CHEESE:

Cream together 6 ounces of cream cheese, 1 cup powdered sugar, 4 tablespoons butter and 1 teaspoon vanilla. Spread on cake and reroll.

ICE CREAM:

Spread 1 pint softened vanilla ice cream over cooled cake. Reroll; wrap in aluminum foil and place in freezer until ready to use.

WHIPPED CREAM:

Whip 1 cup whipping cream with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Spread on cake and reroll.

ORANGE CUSTARD:

Combine 1/3 cup sugar, 5 tablespoons flour, 1 teaspoon grated orange rind and 1/4 teaspoon salt in top part of a double boiler. Add 1 cup milk gradually and stir until smooth. Stir in 1/2 cup orange juice. Cook over boiling water 10 minutes, stirring frequently. Beat 1 egg slightly; pour small amount of hot mixer over egg and mix well. Add hot egg mixture to double boiler and cook for 2 minutes, stirring constantly. Cool before spreading on cake.