Pumpkin Cake Roll

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3 eggs, separated
1 c sugar, divided
2/3 c canned pumpkin
3/4 c flour
1 t baking soda
1/2 t cinnamon
1/8 t salt

8 oz cream cheese, softened
2 T butter, softened
1 c powdered sugar
3/4 t vanilla

Yields: 10 servings

Cooking Day
Cake: Preheat oven to 375 degrees.  Line 15x10 baking sheet with waxed paper.  Grease the paperand set pan aside.  In a large bowl, beat egg yolks on high speed until thick nad lemond colored.  Gradually add 1/2 c sugar and pumpkin, beating on high until sugar is almost dissolved.  In a small mixing bowl, beat egg whites until soft peaks form.  Gradually add remaining 1/2 c sugar and beat until stiff peaks form.  Fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Spread batter into prepared pan.  Bake 12-15 minutes or until the cake springs back when lightly touched.  Cool for five minutes.  Turn cake onto a clean kitchen towel dusted with powdered sugar.  Gently peel off waxed paper.  Roll up cake in the towel jellyroll-style, starting with long side.  Cool completely on wire rack. 

For filling:  Beat toggether cream cheese, butter, powdered sugar and vanilla.  Beat til smooth.  Unroll cake and remove from towel.  Spread fillign evenly to within 1/2 inch of cake edges.  Roll up again.  Wrap in layer of plastic wrap and then foil.  Freeze.  Cake roll may be frozen for up to 3 months. 

Serving Day: 
Remove from freezer 15 mintues before slicing.  Dust with powdered sugar and serve. 

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