Pumpkin Roll

1/2 c. all purpose flour
1 t. baking powder
2 t. pumpkin pie spice
4 egg yolks
1/2 t. vanilla
1/3 c. granulated sugar
1/2 c. canned pumpkin
4 egg whites
1/2 c. granulated sugar
powdered sugar
cream cheese frosting

Grease and lightly flour a 15x10x1 inch jelly roll pan; set aside. Stir together flour, baking powder and pumpkin pie spice. In a medium bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating on high speed till sugar is almost dissolved. Then mix in 1/2 c. canned pumpkin. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.
Bake @ 375 degrees to 12-15 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel covered with powdered sugar. Roll up towel and cake, jelly-toll style, starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cream cheese frosting over cake within 1 inch of the edges. Roll up cake. Sprinkle powdered sugar on top or decorate. Then chill it before serving.


Cream Cheese Frosting for Pumpkin Roll
3 oz. cream cheese
1/4 c. butter, softened
1 c. powdered sugar
1 t. vanilla

Beat cream cheese and butter together until smooth and creamy. Then beat in powdered sugar and vanilla until smooth. Frost cake.


Sariah R.