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