Pumpkin Cake Roll With Fluffy Cream Cheese Filling

By carvalhohm

Ingredients

• CREAM CHEESE FILLING:
• 3 large eggs, separated
• 1-1/2 cups sugar, divided
• 2/3 cup canned pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons soft butter
• 1 cup confectioners’ sugar(sifted to remove small lumps)
• 1-1/2 teaspoons vanilla extract
• 1/4 cup Cool Whip frozen topping, thawed (for a fluffier filling increase amount)

Details

Servings 10
Adapted from kittencalskitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Line a 15 x 10-inch 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 3/4 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.

In a small bowl beat the 3 egg whites until soft peaks form; gradually add remaining 3/4 cup sugar beating until stiff peaks form, then gently fold into egg yolk mixture.

In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture.

Spread into prepared pan.

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 confectioners sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.

On low speed of electric mixture beat in the Cool Whip topping until thorough combined.

Unroll cake; spread filling evenly to within 1/2-inch of edges.

Roll up again. Cover and freeze until firm.

Remove from the freezer 15 minutes before cutting.

Dust with confectioners’ sugar if desired.