Beat eggs until light and fluffy on high speed, then beat in sugar until combined. Beat in pumpkin until well mixed then add in sifted flour, bsoda, cinnamon, ginger, and nutmeg on low speed, until combined.
Pour batter on a baking sheet which already greased, lined with parchment and greased again, spread evenly
Bake on preheated 350 F for 13-15 mins
Invert cake on a clean towel which already sprinkled generously with icing sugar, peel off paper, and carefully roll.
Let cake cool completely before filling.
Open rolled cake and fill, then roll again. Chilled for an hour before slicing