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Preheat oven to 375º. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into a prepared pan. Spread the mixture evenly.
Bake at 375º for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner s sugar and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake in towel on a cooling rack and let it cool for 20 minutes.
Make the icing; In an electric blender or with a wooden spoon, blend cream cheese, butter, vanilla, and sugar.
When the cake has cooled 20 minutes unroll it, spread icing onto it. Immediately re-roll (not in the towel this time). Wrap with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
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