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Ingredients
Scale
- ¾ cup cake flour
- 2/3 cup pumpkin puree
- ½ cup granulated sugar
- 4 large egg yolks
- 4 large egg whites
- ¼ tsp cream of tartar
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 8 oz cream cheese (cold, brick type)
- ¾ cup powdered sugar (sifted)
- ¼ cup heavy cream (chilled)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 15×10-inch baking sheet with parchment paper.
- In a bowl, mix egg yolks and sugar until pale and fluffy, then add pumpkin puree, pumpkin pie spice, and salt.
- In another bowl, whip egg whites with cream of tartar until stiff peaks form.
- Fold the whipped egg whites into the pumpkin mixture and sift in the cake flour, folding gently.
- Pour the batter into the baking sheet, spread evenly, and bake for 12-15 minutes.
- Let cool on a towel, then beat cream cheese, powdered sugar, vanilla, and heavy cream into a smooth filling.
- Unroll the cooled cake, spread the filling, and roll it up tightly.
- Refrigerate for at least 30 minutes, then slice and serve.
Notes
Ensure ingredients are at room temperature for easier blending.
Avoid overmixing when folding in egg whites to maintain fluffiness.
Utilize a clean kitchen towel for rolling the cake to prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12
- Sodium: 160
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 50