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Pumpkin roll

  • Baking pan/tray: 33 cm x 45 cm
  • Baking powder: 1/2 tsp
  • Baking soda: 1/2 tsp
  • Butter (soft): 84g
  • Canned Pumpkin: 2/3 cup (175g)
  • Cinnamon: 1/2 tsp
  • Cloves (ground): 1/2 tsp
  • Cream cheese: 1 package / 227g
  • Eggs (large): 3
  • Flour: 3/4 cup (115g)
  • Salt: 1/4 tsp
  • Sugar (granulated): 1 cup (225g)
  • Sugar (powdered): 1 cup (225g)
  • Vanilla extract: 1 tps
  1. Preheat oven to 190c.
  2. Grease the pan for the cake and line with parchment paper.
  3. Grease and flour the paper.
  4. Combine flour, baking powder, baking soda, spices and salt in a bowl.
  5. In an another bowl, beat eggs and granulated sugar untile pale yellow.
  6. Add the pumpkin. Stir in flour mixture.
  7. Spread evenly on the pan.
  8. Sprinkle a thin, cotton kitchen towel with 3-4 tsp of powdered sugar.
  9. Bake for 13-15 minutes or until top of cake springs back when touched.
  10. Turn cake on the kitchen towel. Peel of the parchment paper and roll up the cake with the towel, starting with the narrow end.
  11. Leave to cool.

Prepare the filling:

  1. Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
  2. Carefully unroll cake and remove the towel.
  3. Spread the cream on the cake and reroll the cake.
  4. Wrap in plastic wrap and refrigerate at least 1 hour.