Pumpkin Roll

by Kathleen

1/2 c. flour

1 t. baking powder

2 t. pumpkin pie spice

4 egg yolks

1/2 c. canned pumpkin

1/2 t. vanilla

1/3 c. sugar

4 egg whites

1/2 c. sugar

Grease and flour a 15 x 10 x 1 inch jelly roll pan and set it aside.  Stir together flour, baking powder and pumpkin pie spice and set aside.  In another bowl, beat egg yolks and vanilla until thick and lemon colored.  Gradually add 1/3 c. sugar and pumpkin until sugar is dissolved.  In another bowl with clean beaters, beat egg whites until stiff.  Fold egg yolk mixture into egg whites, then sprinkle dry ingredients over the egg mixture and fold in gently just barely until combined  Spread batter in pan.  Bake at 375ºF for 12-15 minutes until cake springs back when touched.  Quickly loosen edges of cake and turn cake out onto a towel sprinkled with powdered sugar.  Roll up towel and jelly roll starting from one of the short sides.  Cool on wire rack and then unroll cake and remove the towel.  Spread the cake with cream cheese frosting to within 1 inch of edge.  Roll up cake.  Sprinkle  cake roll with additional sifted powdered sugar.  Chill, slice and serve.

Cream Cheese Frosting

2  three oz. packages of cream cheese

1/2 c. butter or margarine

2 t. vanilla

4 1/2 - 4 3/4 c. sifted powdered sugar

Beat together softened cream cheese and butter, add vanilla.  Gradually add 2 c. of the sugar and beat well.  Gradually add 2 1/2 - 2 3/4 more sugar until it is spreading consistency.