In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Mix in the vanilla, yogurt and pumpkin. Add the flour, baking soda, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 10 - 15 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.
Invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leave the parchment paper on and roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the cream cheese, icing sugar, and vanilla and whip to stiff peaks.
Unroll the cake, peel off the paper, then spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.
*Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.
Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.
Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.
The calories are an estimate only.