Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan. Line with parchment paper, then grease the parchment paper.
- In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat eggs on high speed for 2-3 minutes until thick and pale. Beat in the pumpkin puree.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
- While the cake bakes, generously dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper.
- Starting at a short end, roll the warm cake and towel up together. Let cool completely on a wire rack, seam-side down.
- To make the filling, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then the vanilla extract.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake, leaving a small border. Re-roll the cake without the towel.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set before slicing and serving.
Nutrition
Notes
Do not overbake the cake, as this is the main cause of cracking.
Be very generous with the powdered sugar on the towel to prevent sticking.
The cake must be rolled while it is hot from the oven.
Be very generous with the powdered sugar on the towel to prevent sticking.
The cake must be rolled while it is hot from the oven.