7 eggs, separated
¾ cup sugar
1 ½ cup of finely chopped nuts pecans (we chop them in the food processor)
1 tablespoon baking powder
1/2 pint whipping cream
1 15-oz can pumpkin
1 8-oz package cream cheese, left a room temperature until soft
1 tablespoon ground cinnammon
a few scrapes of nutmeg on the microplane
a generous swirl of vanilla bean paste
powdered sugar, about 1 cup plus some for dusting
Preheat oven to 350°F
Beat the egg yolks with sugar until pale, light and fluffy. Beat the whites until you have stiff peaks. Combine the yolks with baking powder and nuts. Mix in about ⅓ of the egg whites to lighten (the sacrifice!), and carefully fold in the rest.
Turn into a baking sheet that you have lined with parchment paper. Bake for about 15 – 20 minutes. While the cake bakes, whip the cream until it has a thick consistency. Then add the pumpkin, cream cheese, spices, and powdered sugar to taste. Cool the cake, and then dump out onto a new sheet of parchment sprinkled with powdered sugar. Spread the pumpkin cream evenly over the cake, and roll, roll, roll! Don’t worry if your cake cracks a bit as you roll it because an extra dusting of powdered sugar will fix everything!