Pumpkin Cake Roll

Beat with a whisk:

4 egg yolks
1/2 tsp vanilla

Slowly add and beat:

1/3 cup sugar

In a mixer beat until stiff peaks form:

4 egg whites
1/2 cup sugar

Fold into the egg white mixture:

1/2 cup pumpkin
egg yolk mixture
flour mixture (below)

Flour mixture:

1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Pour into a greased jelly roll pan (slightly smaller than a cookie sheet). Bake at 375 for 12-15 minutes. Remove immediately with a pancake spatula. Place cake on a towel covered in powdered sugar. Roll.

Allow the cake to cool like this. Once it is cool unroll the cake and spread on the cream cheese filling. Roll back up without the towel and place in fridge for 2 hours.

Cream cheese filling:

mix:

8 ox cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar