Directions
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Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to ensure easy removal of the cake.
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In a mixing bowl, beat the eggs, granulated sugar, and vanilla extract using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial for creating the tremendous lift in your cake.
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Stir in the pumpkin puree, baking powder, cinnamon, and salt until well incorporated. Gradually add the flour to the mixture, folding it in gently until just combined. Be careful not to overmix, as this may affect the texture.
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Pour the batter into the prepared pan, spreading it evenly across the surface to ensure uniform baking.
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Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. This step is key to ensuring the base is cooked through without being dry.
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While the cake is baking, prepare the filling by mixing the softened cream cheese, powdered sugar, and softened butter in a separate bowl. Whip until the mixture is smooth and creamy, revealing a tremendous texture that complements the cake.
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Once baked, remove the cake from the oven and let it cool slightly in the pan for about 5 minutes.
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Place a clean kitchen towel on a flat surface and dust it with powdered sugar. Carefully flip the cake onto the towel and remove the parchment paper. This step is essential for rolling; the towel helps prevent sticking.
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Starting from one end, roll the cake up with the towel inside it, creating a log shape. This technique helps maintain the shape while the cake cools completely.
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Once cooled, gently unroll the cake, spread the cream cheese filling evenly over the surface, and re-roll it without the towel. Ensure to roll tightly to keep the filling in place.
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Refrigerate the rolled cake for at least an hour before slicing and serving. This resting time allows the flavors to meld beautifully, making each slice even more enjoyable.
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