Spicy pumpkin roll

Yield: 1 Servings

Measure Ingredient
6 Eggs
½ cup Sugar
1 can Pumpkin
2 teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Ginger
½ teaspoon Nutmeg
½ cup Sugar
½ teaspoon Salt
2 packs Cream Cheese; 8 Ounces
1 teaspoon Vanilla
3 cups Powdered Sugar
½ teaspoon Salt

FILLING

Grease two jelly-roll pans or large cookie sheets, line with wax paper, grease and flour paper.

In large bowl, beat 6 egg whites until soft peaks form. Gradually beat in ½ cup sugar until whites stand in stiff glossy peaks. Preheat oven to 375 degrees. In small bowl, combine remaining cake ingredients until well-blended. With rubber spatula, gently fold in to egg whites. Spread half of the batter into each pan, bake 12 minutes.

Sprinkle a clean cloth with powdered sugar for each cake. Invert cake onto towel, peel off paper, roll cake with towel from narrow end. Cool 1½ hours.

Prepare filling: Beat ingredients together.

Unroll cakes, spread with filling mixture. Roll up. Cover, chill. Sprinkle with powdered sugar just before serving.

NOTES : This gets rave reviews every time! Great to take to potlucks or suppers.

Recipe by: Some Magazine Long Ago Posted to MC-Recipe Digest V1 #824 by LBotsko@... on Oct 4, 1997

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