Chocolate Pumpkin Roll Cake - cooking recipe

Ingredients

Filling
1 (3 ounce) package cream cheese, softened
1/2 cup powdered sugar (confectioner's)
1/2 cup pumpkin puree or 1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/2 cup whipping cream
Cake
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
Chocolate Glaze
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
3/4 cup powdered sugar (confectioners')
1/2 teaspoon vanilla extract

Preparation

For filling, beat cream cheese and powdered sugar.
Beat in pumpkin, nutmeg, cinnamon, and vanilla.
Add whipping cream slowly, beating until slightly thickened.
Refrigerate approximately 2 hours.
For cake: Heat oven to 375\u00b0F
Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
Bake 12-15 minutes or until top springs back when touched.
Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
Roll cake in towel, starting from narrow end; place on wire rack to cool.
Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
For chocolate glaze: Melt butter in a small pan over low heat;
add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
Remove from heat; cool slightly.
Slowly add powdered sugar and vanilla, beating until smooth.
Spoon glaze over rolled cake.
Keep refrigerated.