Pumpkin Roll with Pistachio Cream Cheese Filling

Ingredients:

• Pistachio Cream Cheese Filling

• 	Weight	Measure
  Cream Cheese, softened	1 lb
  Butter, softened	2 ozs
  Confectioners' sugar	8 ozs
  Lemon Zest, grated	3/4oz
  Pistachios, coarsely chopped	9ozs

  Cake:

• 	Weight	Measure
  Eggs, room temperture	10 ozs
  Sugar	7 ozs
  Lemon Juice		2 tsp.
  Canned Pumpkin	8 ozs
  Cake Flour, sifted	6 ozs
  Pumpkin Pie Spice		2 tsp
  Rumford Baking Powder		2 tsp
  Pistachios, Chopped	7 ozs

Instructions:

Filling:
Combine first 4 ingredients and mix until creamy. Add Pistachios and set aside.

Cake:
Mix eggs in high speed. Gradually add sugar to eggs until thick and volume is tripled/ Gently fold in Lemon juice and canned pumpkin. Combine and gradually add the nest four ingredients.

Line two 10x15x1 in. pans with greased parchment paper. Divide batter evenly and spread into pans. Sprinkle the top with pistachios. Bake at 350° F for 12-15 minutes. Turn cakes out of pans onto waxed paper and trim crisp edges. Cover the tops of the cakes with another sheet of waxed paper. Roll up cakes from the short side. Set aside to cool. Unroll cakes and spread filling over the entiresurface. Re-roll cakes, cut and serve.