pumpkin roll.

After watching The Great British Baking Show, I had to try my hand at making a cake roll. I love challenging myself in the kitchen. And being obsessed with pumpkin and fall flavors, I wanted to make a pumpkin roll. This technique rolls the cake up in a tea towel to cool, and I think that is the key to a perfect, tight roll! We also creatively filmed the process, so if you want to check it out, it’s on my Instagram. I hope you enjoy!

Ingredients:

for the cake batter:

3 eggs
3/4 cup pumpkin puree
1 cup sugar
3/4 flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
scant 1/4 teaspoon clove
scant 1/4 teaspoon allspice

for the filling:

8 oz. cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla
1 cup powdered sugar

Directions:

For the cake:
Preheat the oven to 375*. Mix eggs and pumpkin in a large bowl with a whisk. Add remaining dry ingredients and mix until just combined. Prepare a 10x15 baking sheet with edges with parchment paper. If you don’t have that size (I don’t) you can fold up the parchment and use baking beads to create a smaller area on your pan. Spray the parchment with non-stick spray. Spread the batter in a thin, even layer. Bake for 15 minutes, until cake is set and spongey with touched.

Prepare for rolling the cake by laying out a tea towel. Generously dust the towel with powdered sugar. Flip the hot cake over onto the towel. Remove the parchment. Roll the cake in the towel, short end to short end. Make as tight a roll as you can and let the cake cool in the towel.

For the filling:
Using either a mixer with the whisk attachment or whisk by hand, add your softened cream cheese and butter and vanilla. Whisk until combined. Add the powdered sugar and whisk until fluffy.

After the cake is cooled unroll the cake carefully. Do not try to flatten the cake, be gentle with the sponge. Carefully spread the filling evenly. Roll the cake back up, carefully removing it from the towel. Dust the finished roll with more powdered sugar. Chill in the refrigerator for 1-2 hours before serving.