Pumpkin Cake Roll

3 eggs, sepaated
1 c. sugar, divided
2/3 c. canned pumpkin
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt
Filling :
1 - 8 oz. cream cheese, softened
2 tbs, butter, softened
1 c. powdered sugar
3/4 tsp vanilla
Additional powdered sugar ( optional)
Line a 15 x 10 x1 in. baking sheet with waxed paper, grease wax paper and set aside
In a large mixing bowl, beat egg yolks on high speed until thick and lemon colored. Gradually add 1/2 c. sugar and pumpkin, beating on high til sugar is almost dissolved.
In a small mixing bowl, beat egg whites til soft peaks form. Gradually add remaining sugar and beat til stiff peaks form. Fold into egg yolk mixture.
Combine flour, baking soda, cinnamon and salt., gently fold into pumpkin mixtyre.Spread into prepared pan.
Bake 375 for 12 to 15 minutes, or til cake springd back when lightly touched.
Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake into
the towel jelly roll style, starting with short side. Cool completely on wire rack.,
In a mixing bowl,combinr cream cheese, butter, powdered sugar and vanilla,
Beat til smooth, Unroll cake; Spread filling evenly over cake to within 1/2 in. edges. Roll up again. Cover and freeze til firm. May be frozen up to 3 months.. Remove from freeze 15 min. before serving. Dust with powdered sugar if desired.
10 servings.
from the kitchen of Lois Wood.