Classic Pumpkin Roll - Cake

Method

• In a large bowl, beat eggs together. Add sugar, pumpkin, baking soda, cinnamon and flour to eggs. Mix well.
• Grease jelly roll pan or line with parchment paper. Spread mixture on pan. Bake for 15 minutes at 375°F. Let stand for about 3 minutes before taking out of pan.
• Turn upside down on a lint-free towel that you have sprinkled with confectioners sugar (to prevent sticking). Roll up into the towel like a jelly roll. Let cool for 45 minutes.
• Unroll carefully and spread with cream cheese filling (see below). Roll up again in wax paper, then refrigerate.
• For the cream cheese filling, simply beat all the filling ingredients until creamed.
• Notes:
• 1. It is very important to use the proper size jelly roll pan for this to work. I use a 15x17 inch jelly roll pan with no sides. Using a smaller pan makes the cake part too thick, the cake needs to be on the thinner side or it will crack when rolling.
• 2. If the ends come out of the oven too hard or burnt, use a pizza cutter to trim off the hard edges.
• 3. Use lots of confectioners sugar on the towel to prevent the cake from sticking.
• 4. When filling with cream cheese, spread leaving 1 inch around the borders.