Pumpkin Cake Roll

Cake:

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp. salt

1 tsp. baking soda

½ tsp. cinnamon

¾ cup flour

Filling:

1 cup powdered sugar One 3 oz. cream cheese

4 T. butter 1 tsp. vanilla

Directions:  Separate egg yolks from whites.  Beat egg whites until soft peaks form,

gradually add 2/3 cup sugar. In a separate bowl, beat egg yolks with remaining sugar.   

Gently mix egg white and egg yolk mixtures together.  Add pumpkin.  Sift together 

dry ingredients.  Add dry ingredients to mixture.

Spread into well-greased and floured 10” x 15” pan.  Bake 15 minutes at 350 

degrees.  Cool five minutes and then loosen edges with knife. Turn out to powdered 

sugar-covered towel.  Roll towel and cake together for a few minutes.  Unroll the 

towel.  When cool, spread filling over the cake.  Re-roll and freeze.

Filling:  Beat together powdered sugar, softened cream cheese, softened butter, 

vanilla.

Comment:  Great recipe obtained when Nancy pursued the caterer at Grandma 

Bendele’s 90th birthday party. You go girl!