- 4 eggs
- 2 teaspoons pumpkin spice
- 1/2 can pumpkin
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/3 cup sugar
- 1/2 cup sugar
- 3 ounces cream cheese
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
- 2 teaspoons heavy whipping cream
Separate eggs and sit at room temperature. Grease a 15-by-10-by-1-inch jelly roll pan.
Stir flour and baking soda together and set aside. Add pumpkin spice. Beat egg yolks, vanilla and 1/2 can pumpkin on high for 5 minutes, then add 1/3 cup sugar.
Beat egg whites on medium until soft peaks form, slowly add 1/2 cup sugar and beat until stiff peaks form. Fold egg yolk mixture into beaten egg whites.
Sprinkle flour mixture over egg mixture. Just combine and spread batter evenly into pan.
Bake at 375 degrees for 12-15 minutes or until cake springs back. Immediately turn cake out onto a paper towel and sprinkle with powdered sugar. Roll up towel until cooled. Unroll and fill with cream cheese filling and roll back up and sprinkle with powered sugar.