-
1
MAKING THE CAKE: Preheat oven to 375F.
-
2
Butter bottom of 15x10 inch baking pan; line with waxed or parchment paper.
-
3
Next butter paper and slides of pan; dust with plenty of flour to prevent sticking.
-
4
In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
-
5
Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
-
6
In a small bowl, beat egg whites until soft peaks form.
-
7
Gradually add remaining sugar, beating until stiff peaks form.
-
8
Fold into egg yolk mixture.
-
9
Combine the flour, baking soda, and salt; gently fold into pumpkin mixture.
-
10
Spread into prepared pan and bake at 375 for 12-15 minutes or until cake springs back when lightly touched.
-
11
Meanwhile, sprinkle a kitchen towel with confectioners sugar.
-
12
Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
-
13
Peel off waxed or parchment paper and trim the edges.
-
14
Staring with the narrow end, roll the cake up in the towel.
-
15
Cool completely, edge down, for 1 hour in the refrigerator.
-
16
PREPARING THE FILLING: While cake is standing, In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
-
17
Unroll cake; spread filling evenly to within 1/2 inches of edges; roll up again.
-
18
Cover and refrigerate at least one hour.
-
19
Dust with confectioners sugar if desired.
-
20
To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
-
21
For an extra special treat drizzle each slice with caramel sauce Recipe #69479.
