Line a 15x10x1-inch 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 pan.
Bake at 375 degrees for 12 to 15 minutes or until calke springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off wax paper. Roll up cake in th towel jelly-roll style, starting with short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2-inch of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with powdered sugar if desired.
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