Pumpkin Roll (Gluten Free!) - cooking recipe

Ingredients

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 teaspoon lemon juice
1/8 cup cornstarch
1/8 cup soy flour
1/4 cup tapioca flour
1/4 cup rice flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preparation

Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15\"x10\"x1\" pan. Bake at 375 F for 15 minutes.
Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.
Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.