Directions:

• Line a 15x10x1-in. baking pan with waxed paper. Grease the paper and set aside.
• In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
• Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.
• In a separate bowl, combine the flour, baking soda, nutmeg, cloves, cinnamon and salt. Fold into pumpkin mixture.
• Spread into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
• Unroll cake; spread filling evenly to within 1/2 in. of edges.
• Roll up again, without towel.
• Cover and freeze until firm.
• Remove from the freezer 15 minutes before cutting.