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Line a jelly roll pan with parchment paper and keep it aside.
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In a largish bowl, beat egg yolks until thick, add 1/2 cup sugar and pumpkin a little at a time beating on high until sugar is almost dissolved.
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In a small bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar, and keep whisking until stiff peaks form.
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Combine the flour, baking soda, cinnamon, cloves and salt; gently fold into pumpkin mixture. Fold in the egg whites. Spread onto previously prepared pan.
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Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Transfer to a cooling rack and cover the top with a slightly damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels.
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Sift one tablespoon of confectioners sugar over the top of the cake and cover the cake with a thin flour sack towel.
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Invert the cake onto this thin towel. Gently peel back the parchment. Sift more confectioners sugar over the top of the cake . Roll the cake from the short end using the towel. Yes you will be rolling the cake and the towel together. Allow to cool completely.
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In a small bowl, beat the cream cheese, maple syrup,confectioners' sugar and vanilla until smooth. Unroll the cake gently; spread filling evenly to within 1/2 in. of edges. Roll the cake up -only this time without the towel. Cover and freeze until firm. Dust with confectioners’ sugar before serving.