| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 1/2 | c | Sugar |
| 1 | cn | Pumpkin |
| 2 | ts | Cinnamon |
| 1 | ts | Baking Powder |
| 1 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | pk | Cream Cheese; 8 Ounces |
| 1 | ts | Vanilla |
| 3 | c | Powdered Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
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 1/2 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 1 1/2 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@aol.com on Oct 4, 1997
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