| 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”