Pumpkin Dessert Roll

• 3 eggs, separated
• 1 cup sugar, divided
• ½ cup pumpkin
• ¾ cup soy-flour blend
• 1 teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt
• Powdered sugar
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Filling

• 1 package (8 oz.) soy cream cheese
• 2 tablespoons margarine, softened
• 1 cup powdered sugar
• ¾ teaspoon vanilla
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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 (15½-by-10-by-1-inch) with waxed paper. Spread batter evenly into prepared pan. Bake at 375 F for 12–15 minutes or until done when inserted with a wooden pick. Remove from oven, and let cool for 5 minutes, then 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