Preheat oven to 190c/375f
Grease and FLOUR baking sheet pan.
Dishtowel bigger than your sheet pan-or you can use parchment paper.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
¾ cup flour
1 teaspoon baking soda
1 teaspoon ginger
½ teaspoon white pepper
½ teaspoon nutmeg
½ teaspoon salt
1 cup chopped walnuts
1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.
Beat eggs for 5 minutes.
While eggs are beating
Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.
Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.
In a separate bowl combine lemon juice and pumpkin.
Gently fold pumpkin mixture into the egg mixture.
And gently fold in Flour mixture into egg mixture.
Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.
Sprinkle with half your walnuts.
Bake for 15-20 minutes.
Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.
Turn cake onto dishtowel.
Quickly roll towel and cake together and let cool.
Filling and Frosting
12 oz Cream Cheese-room temp
8 tablespoons Butter -room temp
1 teaspoon vanilla
2 cups Confectionary Sugar in small increments until blended.
Beat until smooth.
Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.
Set cake seam down onto oblong platter.
Frost with remaining frosting using long smooth strokes.
Sprinkle down the center with remaining nuts for decoration.
Refrigerate for at least 1 hour before serving.
If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.