Place all ingredients into non stick pan, cook on medium heat, while keep stirring, until mixed and sugar melted. This will take 8-10 mins.

Set aside to cool to room temperature

Beat egg yolks and sugar until thicken then beat in oil and milk, a little at a time, followed with essence.

Beat in flour and salt until completely combined, set aside

Beat 3 egg whites until frothy, then beat in 1 tbsp superfine sugar, a little at time

Beat in 1 tbsp lemon juice, followed with 1 tsp cornstarch. Keep beating until stiff

Fold egg whites into yolk batter, nicely and slowly, trying not to deflate the egg whites much

Preheat oven to 325 F

Take out a little batter, color with food coloring of your choice - as this is pumpkin flavored, I themed the decoration with pumpkin, so I colored my batter with pumpkin color

Place a parchment paper on a rectangular pan

Pipe pumpkin pattern on parchment paper, bake for 2 minutes

Take out pan and spread the rest of the batter covering pumpkin pattern

Bake for 15-18 minutes

Flip pan, peel parchment paper, and let cake cool to room temperature (8-10 minutes)

While waiting for sponge cake to cool down, beat 1 c of icing sugar with the pumpkin filling we prepared in the begging, 1 block of cream cheese and 2 tbsp unsalted butter. Cream until combined and creamy

Spread filling on cake and roll (or you can also use half cylinder pan if you like, by place the cake on the pan and fill with filling)

Chill cake for at least one hour before slicing and serving