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Printable Recipe
6 eggs, room temperature, separated
2/3 cup sugar
1 cup finely ground nuts (I've used walnuts, pecans or hazelnuts)(measured after ground)
2/3 cup canned pumpkin (not pie filling mix)
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon confectioners sugar
Filling
4 tablespoons butter, softened
1 (8 oz) package cream cheese, softened
1 cup confectioners sugar
½ teaspoon vanilla
Preheat oven to 350°F.
Lightly grease a 10" X 15" jellyroll pan. Line with parchment paper (or waxed paper). Grease parchment paper. Set aside.
Beat the egg yolks with the sugar in a medium bowl with an electric mixer on medium speed until thick and lemon colored, about 3 minutes. Stir in the nuts, pumpkin, cinnamon, ginger and nutmeg.
Wash and dry the beaters. Beat the egg whites in a clean, medium bowl with an electric mixer on medium speed , until stiff but not dry. Gently fold the beaten whites into the yolk mixture. Transfer batter to prepared pan. Bake until top springs back after lightly touching, 15-20 minutes.
Carefully invert the pan onto a smooth, clean kitchen towel sprinkled with 1 tablespoon powdered sugar. Remove pan and carefully remove parchment paper. While still hot, carefully roll cake up in the towel, jelly roll style starting with the short side. Allow to cool completely.
Prepare filling -
In a small bowl, beat the cream cheese, butter, 1 cup confectioners sugar and vanilla until smooth and fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour before serving.
Serves 10-12
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