For the cake:
For the filling:
Line a 15 inch x 10 inch x 1 inch baking pan with waxed paper and set aside. In a large mixing bowl, beat the egg yolks on high speed until thick and completely yellow in color. Gradually ad 1/2 cup of sugar and all of the pumpkin while beating on high until the sugar is just about dissolved.
In a small mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt. Gently fold the flour mixture into the pumpkin mixture. Spread into the prepared pan.
Bake at 375 degrees for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake for 5 minutes before turning the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper. Roll up the cake in the towel just as you would a jelly roll beginning with the short side. Cool thoroughly on a wire rack.
In a separate mixing bowl, combine the cream cheese, butter, confectioners' sugar and vanilla. Beat the ingredients until they are smooth. Unroll the cake and spread the cream cheese mixture evenly to within 1/2 inch of the edges. Roll the cake up again, cover and freeze until firm. Cake may be frozen for up to 3 months.
To serve the frozen cake roll, remove from the freezer 15 minutes before slicing.
Each pumpkin cake roll yields 10 servings.
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