3 eggs, separated * 1 cup sugar, divided * 2/3 cup canned pumpkin * 1/8 teaspoon salt ¾ cup all-purpose flour * 1 teaspoon baking soda * ½ teaspoon ground cinnamon
1 pkg. (8oz.) cream cheese, softened * 2 Tablespoons butter, softened
1 cup confectioners’ sugar * ¾ teaspoon vanilla extract
Additional confectioners’ sugar, optional
Line a 15-in. x 10-in. baking pan with waxed paper; grease the paper and set pan aside. In a large bowl, beat egg yolks at high speed until thick and lemon-colored. Gradually add ½ 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 12-15 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 ½ inch of edges. Roll up again. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.