Directions: |
Directions:Grease and flour a 15x10 jelly-roll pan; set the an aside. In a small bowl, stir together the flour, baking powder and cinnamon.
In a medium bowl, beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the first 1/2 cup sugar, beating on high until sugar is almost dissolved. Add pumpkin and beat on low speed until just combined.
Thoroughly wash the beaters. In a large mixing bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the second 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently by hand until just combined. Spread batter evenly in the prepared pan.
Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of the cake from pan and turn the cake out onto a towel sprinkled with powdered sugar.
Starting from a short side, roll up the warm cake and towel together. Let cake cool to room temperature on a wire rack, about 1-1/2 to 2 hours.
Meanwhile, for filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla until combined. Add the 1 cup powdered sugar; beat well.
Unroll cake; remove towel. Spread cake with filling to within 1/2 inch of edges. Roll up cake. Wrap in foil or plastic wrap. Chill the mixture for a least 2 hours.
To serve, sprinkle the cake roll with additional powdered sugar. Cut into slices and serve. Can top with whipped cream if desired. |
This recipe for Pumpkin-Cream Cheese Roll is from