Directions
Servings: 10
Ingredients
- 3 Eggs - large - Separated Room temperature
- 1 cup Granulated sugar - Divided
- 2/3 cup Pumpkin puree
- 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
For the filling
- 8 oz Cream cheese - softened
- 2 tbsp Butter, softened
- 1 cup Icing sugar
- 3/4 tsp Vanilla extract
- Icing sugar to dust
Instructions
- Line a 10x15x1 inch baking sheet with parchment paper. Grease the paper and set to one side.
- In a large mixing bowl, beat the egg yolks on high speed until lemon colored. Gradually aqdd the 1/2 cup of sugar and the pumpkin puree continuing to beat on high until the sugar is dissolved.
- In a small beat the egg whites to soft peak stage. Gradually add the remaing 1/2 cup of sugar, beating to stiff peak stage. Fold this into the egg yolk mixture.
- In a separate bowl, combine the flour, baking soda, cinnamon and salt. Fold this into the pumpkin mixture. Spread into the prepared pan.
- Bake at 375F until the sponge springs back lightly. About 10 to 15 minutes. Co ol for 5 minutes. Turn the cake onto a kitchen towel dusted with icing sugar then gently remove the layer of parchment. Roll the cake up in the towel beginning on a short side then lay on a cooling rack to cool completely.
- In a small bowl, beat together the softened cream cheese, butter, icing sugar and vanille until smooth. Unroll the cake and spread an even layer of the filling keeping 1/2 inch away from the edges. Reroll without the towel. Cover and freeze until firm. To use, remove from the freezer 15 minutes before slicing. Dust lightly with icing sugar.
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