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1
For filling, beat cream cheese and powdered sugar.
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2
Beat in pumpkin, nutmeg, cinnamon, and vanilla.
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3
Add whipping cream slowly, beating until slightly thickened.
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4
Refrigerate approximately 2 hours.
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5
For cake: Heat oven to 375u00b0F
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6
Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
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7
Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
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8
Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
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9
Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
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10
Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
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11
Bake 12-15 minutes or until top springs back when touched.
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12
Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
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13
Roll cake in towel, starting from narrow end; place on wire rack to cool.
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14
Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
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15
For chocolate glaze: Melt butter in a small pan over low heat;
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16
add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
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17
Remove from heat; cool slightly.
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18
Slowly add powdered sugar and vanilla, beating until smooth.
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19
Spoon glaze over rolled cake.
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20
Keep refrigerated.
