Mom'S Simple Pumpkin Roll - cooking recipe

Ingredients

Pumpkin Batter
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Icing
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
Extra
powdered sugar, sifted, for rolling and for decoration

Preparation

Preheat oven to 350 degrees.
Beat eggs for 5 minutes to make fluffy.
Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
Spread mixture into a greased & floured 10\"x15\" baking pan (a large cookie sheet will work fine).
Bake for 15 minutes.
Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
Place seam side down and refridge again.
Sprinkle top with extra sifted powdered sugar for decoration.