This recipe is so moist, and delicious! Cream Cheese and pumpkin are a perfect combo and this dessert is sure to wow everyone who tastes it!
Prep Time 20 minutesminutes
Cook Time 13 minutesminutes
Refridgerate 2 hourshours
Servings 8
Calories 382kcal
Ingredients
3eggsseparate egg yolks and egg whites
1cupsugardivided
2/3cuppumpkin puree
3/4cupflour
1teaspoonbaking soda
1/2teaspooncinnamon
1/4teaspoonsalt
Cream Cheese Filling
8ouncescream cheesesoftened
2Tablespoonsbuttersoftened
1 1/2cupspowdered sugar
1/2teaspoonvanilla
Instructions
Preheat oven to 375 degrees F.
Line a 15x10 inch baking pan with parchment paper. Grease and flour the pan and the top of the paper.
In a large bowl, beat egg yolks until think. Gradually add 1/2 cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.
In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off paper.
Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.
Cream Cheese Filling
In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll cake and spread filling.
Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
Can be frozen- Remove from freezer 15 minutes before serving.