This beautiful and tasty autumn dessert with pumpkin spice is what you will want to be baking up this fall.
On medium-high speed, whip the whites until they are just beginning to thicken and hold their shape. Gradually add the sugar and the vanilla. Beat for a minute until batter forms a meringue. It will be glossy and stiff.
Whisk the yolks and the pumpkin puree until they are well blended. Scoop out 1/3 of the meringue. Combine with yolks. Whisk together until combined.
Add what you just mixed on top of the remaining meringue. Do not mix.
Using a large spatula, gently fold all the ingredients together. Fold until incorporated completely (especially the pumpkin), but do not over mix.
Spread out a clean kitchen towel. Lay down a piece of parchment paper. Dust parchment paper with powdered sugar.
Turn over the pan to let the cake fall onto the dusted towel. Peel away the parchment paper.
Lay a new parchment paper on top of cake.
Roll up the short side of the cake tightly in the kitchen towel and parchment paper. Tie another kitchen towel around the roll to secure. Then, let the cake cool to room temperature.
Reserve half of the whipped cream for the top.
Starting at the other short end, roll up the cake toward the uncovered border.