Recipe for Pumpkin Swiss Roll:
Whisk together:
1 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp each cloves, nutmeg, ginger
Beat 5 extra large egg whites, beat in 1/2 cup sugar slowly until stiff peaks form.
In separate bowl, beat 5 extra large egg yolks with 1/2 cup sugar.
Beat in 1/4 cup vegetable oil
Beat in one cup pumpkin puree
Stir in dry ingredients.
Pour into egg white mixture and mix well.
Pour into 10x15 sheet pan lined with parchment paper.
Bake 375 deg, 25 min.
Remove from oven and immediately turn out onto a clean dry towel.
Remove parchment paper and roll up lengthwise.
Let cool completely.
Unroll and fill with whipped cream cheese cream.
Alternatively: Pour into greased and floured 9x13 cake pan and bake about 35 min, then frost.
Whipped Cream Cheese Cream:
4 oz cream cheese at room temp
1 cup heavy cream
1/4 icing sugar
1 tsp lemon juice
Beat cream cheese to soften, add the rest and beat till stiff.