Cake Recipes: Pumpkin Roll 04 by Recipe Cottage

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	Pumpkin Roll 04

		PUMPKIN CAKE ROLL 1/2 c flour 1 tsp baking powder 2 tsp pumpkin pie spice 2 egg yolks 1/3 c sugar 3 Tbs buttermilk 1/2 c pumpkin 1/2 tsp vanilla 4 egg whites 1/2 c sugar 2 Tbs powdered sugar 1/2 c light cream cheese 1 c fat-free ricotta 1 tsp vanilla 1/4 c sugar Preheat oven to 375 F. Spray a 15x10x1 inch jelly roll pan or cookie sheet with vegetable oil cooking spray. Line pan with wax paper and spray also. Combine first three ingredients; set aside. In a large mixing bowl, beat egg yolks at high speed for five minutes. Gradually add 1/3 c sugar, beating constantly. Add buttermilk, pumpkin and vanilla; beat well. Combine flour and egg mixtures and blend on low speed. In a separate bowl, beat egg whites with clean, dry beaters until soft peaks form. Gradually beat in 1/2 c sugar until stiff peaks form. Stir one-fourth of egg whites into pumpkin mixture and gently fold in remainder. Spread batter evenly in pan. Bake 12 to 15 minutes, or until cake springs back when touched lightly in center. Immediately loosen cake from sides of pan and invert on a towel dusted with powdered sugar. Remove wax paper and roll up towel and cake. Cool completely on wire rack, seam-side down. Mix first three filling ingredients on low speed. Gradually add 1/4 c sugar. Don't overmix. Chill. Unroll cake, remove towel and spread filling to within 1 inch of edges. Roll up, cover with plastic wrap and refrigerate 1 hour.