Ingredients
- Filling:
- 1/2 cup flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 egg yolks
- 1/3 cup sugar
- 3 tbsp buttermilk
- 1/2 cup pumpkin
- 1/2 tsp vanilla
- 4 egg whites
- 1/2 cup sugar
- 2 tbsp powdered sugar
- 1/2 cup light cream cheese
- 1 cup fat free ricotta
- 1 tsp vanilla
- 1/4 cup sugar
Preparation
Step 1
Preheat oven to 375. Spray 15 x 10 x 1 inch jelly roll pan or cookie sheet with cooking spray. Line pan with wax paper and spray also. Combine first 3 ingredients; set aside. In a large mixing bowl, beat egg yolks at high speed for 5 minutes. Gradually add 1/3 cup sugar, beating constantly. Add buttermilk, pumpkin and vanilla; beat well. Combine flour and egg mixtures and blend well on low speed.
In a separate bowl, beat egg whites with clean, dry beaters until soft peaks form. Gradually beat in ½ cup sugar until stiff peaks form. Stir one-fourth of egg whites into pumpkin mixture and gently fold in remainder. Spread batter evenly in pan. Bake 12-15 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from sides of pan and invert on a towel dusted with powdered sugar. Remove wax paper and roll up towel and cake. Cool completely on wire rack, seam side down.
Mix first three filling ingredients on low speed. Gradually add ¼ cup sugar. Don’t over mix. Chill. Unroll cake; remove towel and spread filling to within 1 inch of edges. Roll up and cover with plastic wrap and refrigerate 1 hour.