3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking ssoda
1/2 tsp ground cinnamon
1/8 tsp salt
1 package [8 oz] cream cheese, softened
2 T butter, softened
1 cup confectioners' sugar
3/4 tsp pure vanilla extract
Additonal confectioners' sugar, optional
Line a 15x10x1 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.
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 pans.
Bake at 375º for 12-15 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.
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 of edges. Roll cake up again and wrap in foil.
Cover and freeze until firm. May be frozen for up to 3 months.
Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar, if desifed.