Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly-roll pan. Line with wax paper, then grease and flour the paper.
- In a small bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt.
- In a large bowl, beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in flour mixture until just combined.
- Spread batter evenly in prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately turn cake out onto a thin cotton towel generously dusted with powdered sugar. Carefully remove paper. Roll up cake and towel together starting from a narrow end. Cool completely on a wire rack.
- In a medium bowl, beat softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Carefully unroll cooled cake. Spread with cream cheese filling. Reroll cake without the towel.
- Wrap pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
Don't overbake the cake, as this can cause it to crack when rolling.
Be very generous with the powdered sugar on the towel to prevent any sticking.
Ensure the cake is completely cool before adding the filling to prevent it from melting.
Be very generous with the powdered sugar on the towel to prevent any sticking.
Ensure the cake is completely cool before adding the filling to prevent it from melting.
