Pumpkin Roll Recipe

Ingredients

• 3/4 cup Flour
• 1 cup White Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1 cup Pureed Pumpkin
• 3 Eggs
• 1 teaspoon Lemon Juice
• 8 oz (250g) block of Philadelphia Cream Cheese (softened)
• 1/4 cup Butter (softened)
• 1 teaspoon Vanilla Bean Paste
• 1 cup Icing Sugar

Instructions

1. 1

   Prepare - preheat oven to 375°F (190°C) and grease and Flour a 10x15 inch Jelly Roll Pan

2. 2

   Make Cake Batter - mix Flour, Sugar, Baking Soda and Spices in a bowl. Whisk Eggs, Pumpkin Puree, and Lemon Juice together. Combine with the Flour mixture making a batter.

3. 3

   Grease Jelly Roll Pan - spread thin layer of Butter or Cooking Spray on Jelly Roll Pan. Sprinkle a tablespoon of Flour onto pan. Tilt and gently tap the pan until bottom and sides are full coated. Discard excess flour.

4. 4

   Bake - evenly pour Batter into greased pan and bake for 15 minutes until golden brown. Pumpkin Cake should spring back when touched lightly.

5. 5

   Prepare Towel - sprinkle ⅓ cup of Icing Sugar across a clean damp Kitchen Towel

6. 6

   Roll Cake - when cake is baked, immediately turn it upside down onto the Kitchen Towel. Carefully roll up the cake and towel and into a spiral.

7. 7

   Cool - place on Cooling Rack and let Pumpkin Cake cool to room temperature (about 30 minutes). Rolling it while warm and cooling minimizes cracking later.

8. 8

   Prepare Cream Cheese - using a mixer, beat together Cream Cheese, Butter, Icing Sugar and Vanilla Bean Paste (or Vanilla Essence).

9. 9

   Spread - carefully unroll the Pumpkin Cake and spread Cream Cheese evenly across the cake (leaving a small border on edges). Ensure there is cream cheese in the starting curl, as this is the middle of our cake.

10. 10

    Re-Roll - carefully re-roll the cake back into a spiral (without towel) take care not to squeeze out the filling. Roll with Cling Wrap and refrigerate until you are ready to use.

11. 11

    Refrigerate - place wrapped Pumpkin Swiss Roll into the fridge for at least 1 hour or up to a day. This allows enough time to set and for easy slicing.

12. 12

    Serve - dust with Icing Sugar and slice to your desired thickness. Enjoy!