Pumpkin Cake Roll

Directions:

1. Preheat oven to 375°. Line a 15” x 10” x 1” baking sheet 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 ½ cup sugar and pumpkin, beating on high until sugar is dissolved.
2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine flour, baking soda, pumpkin pie spice and salt; gently fold into pumpkin mixture. Spread into prepared pan.
3. Bake for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioner’s sugar.* Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese, butter, confectioner’s sugar, vanilla, and cinnamon until smooth. Unroll cake; spread filling evenly to within ½ in. of edges. Roll up again. Wrap in plastic wrap and freeze until firm. May be frozen for up to 3 months. Remove from freezer 15 minutes before cutting. Dust with confectioner’s sugar if desired.

TIP – I use quite a bit of confectioner’s to prevent the cake from sticking to the towel. Allow the cake to cool completely; this will also help prevent sticking, a lesson I learned from my first attempt at this recipe. It is also a good idea to keep a towel aside specifically for cooking; something thin, like a tea towel, works best.

Adapted from tasteofhome.com