Categories: cakes

Ingredients

• cake:
• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup pumpkin
• 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt
• Filling:
• 1 pkg. (8 oz.) cream cheese, softened
• 2 Tbsp. butter, softened
• 1 cup confectioners' sugar
• 3/4 tsp. vanilla extract
• Additional Confectioners' sugar for dusting

Directions

1. Line a 15 x10 x1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into Pumpkin mixture. Spread into prepared pan.

3. Bake at 375 degrees for 12 to 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch from edges. Roll up again. Cover and freeze until firm.

5. It may be frozen for up to three months. Remove from freezer 15 minutes before cutting. Dust with confectioner’s sugar, if desired.

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