Pumpkin Cake Roll

I first tasted this when I visited my friend Fe, and I never thought I'd like pumpkin cakes of any sort, but I loved this, so I asked for the recipe. It was actually the recipe on which I based my ube cake roll.

Ingredients:

Cake 3 eggs
1 cup sugar (white)
2/3 cup canned pumpkin
3/4 cup all purpose flour
1 tsp baking soda
2 tsp cinnamon

Filling1 cup confectioner's sugar
4 tsp butter
8-oz cream cheese (softened at room temp)
1/2 tsp vanilla

Instructions:

Preheat oven to 375º F.

Mix dry ingredients together except sugar.  Beat eggs and sugar until creamy yellow and frothy. Add pumpkin puree and blend well. Add dry ingredients and beat until just blended.  Pour onto a 15 inch x 10 inch jelly roll pan

Bake at 375º F for 15 to 18 minutes or until done. Meanwhile, place paper towels (or flour sack) on the countertop and generously sprinkle confectioner's sugar. When the cake is done, flip onto the sugared paper towels (or flour sack) and peel off parchment paper. Roll up like jelly roll both the cake and the towel and cool off completely.

Prepare the cream cheese filling by blending all ingredients well. Chill until ready to spread.

Unroll and spread filling then roll up again. Wrap with foil and refrigerate. Slice when ready to serve.