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Pumpkin Cake Roll with Fluffy Cream Cheese Filling

Created by KittenCal on September 23, 2012

Filling:
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)

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.
Step 2: In a large bowl, beat egg yolks on high speed until thick and lemon-colored; gradually add 1 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.
Step 3: 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.
Step 4: In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Step 5: Bake for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Step 6: 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.
Step 7: For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. On low speed of electric mixure beat in the Cool Whip topping until thorough combined.
Step 8: 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.