How to make it

  • Combine flour, backing powder and pie spice; set aside
  • in a small or med mixing bowl, beat egg yolks and vanilla on high for about 5 min or till thick and lemon colored.
  • Gradually add the 1/3 cup of sugar, beating on high till sugar is nearly dissolved.
  • Stir in the pumpkin.
  • In large bowl beat egg whites on medium till soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating toll stiff peaks form (tips stand straight).
  • Fold yolk mixture into egg whites.
  • Sprinkle flour mixture over egg mixture; fold in gently till combined.
  • Spread batter mixture evenly onto a 15x10x1 jelly roll pan lined with greased and floured foil. (parchment paper works wonders)
  • Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched near center.
  • Immediately turn cake onto a very thin towel or paper towels sprinkled generously with powdered sugar.
  • Peel paper off and roll up the cake and towel from one of the short sides. Cool on a rack.
  • Once the cake is cool ( can put in the fridge or freezer if making it ahead of time).
  • Unroll cake; remove towel.
  • Spread with cream cheese icing.
  • Roll cake up and put in fridge till ready to serve.
  • Sprinkle with powdered sugar before serving.
  • Cake freezes really well after it has been filled also.
  • Cream Cheese Icing Directions
  • Beat everything but the powdered sugar until light and fluffy.
  • Gradually add 2 cups of powdered sugar beating well.
  • Gradually beat in remaining sugar to make frosting a spreading consistency.

Reviews & Comments 2

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  • flavors 9 years ago
    My son made one of these last Thanksgiving and we loved it. I'll have him try yours this year. Thanks for sharing.
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  • chefmeow 9 years ago
    Yummy. This sounds great and will be on my list of holiday treats this yera. Thanks for a great post.
    Was this review helpful? Yes Flag

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