Pumpkin Roll Cake
Delicate, lightly spiced pumpkin sponge cake rolled up with a fluffy cream filling.
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp kosher salt
- ¼ tsp ground cloves
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup pure pumpkin puree
- 4 tbsp confectioners’ sugar
- 1 cup heavy cream
- 2 tbsp cream cheese room temperature
- 2 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
Preheat oven to 375ºF. In a medium bowl, whisk together flour, baking powder, spices and salt.
Add eggs and sugar to stand mixer and beat on high speed until very pale and fluffy, 3 minutes. Reduce mixer speed to low and beat in pumpkin, then flour mixture.
Line a 13”x18” baking sheet with parchment paper, then butter and flour the paper (it’s a sticky cake!). Spread the batter evenly over the prepared baking sheet and bake for about 10 minutes, until golden brown and springy.
While cake is baking, dust a clean kitchen towel with 2 tbsp of the confectioners’ sugar. As soon as cake comes out of the oven, carefully invert it onto the towel, then peel off the parchment paper. Gently roll the cake up from the short edge (like you’re making cinnamon buns) and cool completely inside the towel on top of a wire rack.
To make filling, beat cream cheese with heavy cream in stand mixer with whisk attachment until medium peaks form. Beat in sugar and vanilla extract.
Gently unroll cooled cake. Roll it back up without the towel and gently transfer to a sheet of parchment paper (use a rimless cookie sheet or pizza peel to help you lift it if you’re struggling). Unroll it again gently on the parchment (expect cracks, these are totally fine - the filling will glue it all together). Spread evenly with the cream filling and use the parchment paper to assist in rolling it back up. Cake may be served right away, but two hours in the refrigerator (or 20-30 minutes in the freezer) will make it easier to slice. DEVOUR!