Pumpkin Roll Cake (Print Version)
# Ingredients:
01 -
3/4 cup all-purpose flour.
02 -
1/2 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon ground cinnamon.
05 -
1/2 teaspoon ground ginger.
06 -
1/4 teaspoon ground nutmeg.
07 -
1/4 teaspoon ground cloves.
08 -
1/4 teaspoon salt.
09 -
3 large eggs.
10 -
1 cup granulated sugar.
11 -
2/3 cup pumpkin puree.
12 -
Powdered sugar (for dusting).
13 -
8 oz cream cheese, softened.
14 -
1 cup powdered sugar, sifted.
15 -
6 tablespoons unsalted butter, softened.
16 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease it.
02 -
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
03 -
In another bowl, beat eggs and sugar until thick. Add pumpkin puree and mix until combined.
04 -
Gradually fold in the flour mixture until smooth.
05 -
Spread the batter evenly into the prepared pan.
06 -
Bake for 13-15 minutes, or until the cake springs back when touched.
07 -
Immediately roll the warm cake in a clean towel dusted with powdered sugar. Let cool.
08 -
Meanwhile, beat cream cheese, powdered sugar, butter, and vanilla until smooth for the filling.
09 -
Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly.
10 -
Roll the cake back up (without the towel) and refrigerate for at least an hour before slicing.
# Notes:
01 -
For a festive look, sprinkle powdered sugar over the top before serving.
02 -
To make slicing easier, refrigerate the roll for at least an hour before cutting.