Charlene Patton's Pumpkin Dessert Roll



Ingredients

PUMPKIN DESSERT ROLL
3 eggs, separated
1 cup sugar, divided
½ cup pumpkin
¾ cup soy flour blend
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
Powdered sugar

Filling:
1 package (8 ounces) soy cream cheese
2 tablespoons margarine, softened
1 cup powdered sugar
¾ teaspoon vanilla

Directions

Beat egg whites until soft peaks form; gradually add ½ cup sugar and beat until stiff peaks form. In separate bowl, beat egg yolks until thick and lemon-colored; gradually beat in ½ cup sugar and pumpkin beating until sugar is dissolved. Fold egg yolk mixture into beaten egg whites. Sift together soy flour blend, baking soda and salt; fold dry ingredients into egg mixture.



Line a greased jelly roll pan (15 ½ x10×1-inch) with waxed paper. Spread batter evenly into prepared pan. Bake at 375 degrees for 12 to 15 minutes or until done when inserted with a wooden pick. Remove from oven and let cool for five minutes than immediately loosen sides and turn out on a towel sprinkled with sifted powdered sugar. Starting at narrow end, roll cake and towel together; cool completely.


Combine all filling ingredients in mixing bowl and beat until smooth. Unroll cooled cake and spread filling evenly over cake. Re-roll and place on serving plate. Dust with additional powdered sugar. Serves 10