Pumpkin Roll Recipe

Ingredients:

• ¾ cup all-purpose flour ((90g))
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar ((200g))
• ⅔ cup pumpkin puree ((160g))
• 2 teaspoons vanilla extract
• ¼ cup powdered sugar ((30g))
• 1 package (8 ounces, 226g) cream cheese (at room temperature)
• 1 cup powdered sugar (sifted (120g))
• 6 tablespoons butter (room temperature (80g))
• 1 teaspoon vanilla extract
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Instructions:

1. Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper. Use a large enough piece of paper so it has an extra inch or two up the sides. You’ll use this excess paper to pull the cake out of the pan after baking.
2. Sift the flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together and set aside.
3. Combine the eggs, vanilla, and granulated sugar in a large bowl, and whisk or beat until lighter in color and smooth.
4. Add the pumpkin puree and mix until smooth.
5. Pour the dry mixture into the wet then fold in until just combined.
6. Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be.
7. Bake for 13 to 15 minutes. The cake is done when the center springs back when pressed lightly.
8. While the cake bakes, prepare a thin tea towel by dusting it generously with the powdered sugar. When the cake is done and still hot, Carefully lift it out of the pan using the parchment paper, and invert it into the center of the sugared cloth.
9. Peel back the parchment paper, fold the end of the tea towel over a short end of the cake, then roll the cake tightly into a log shape (the towel will be inside the cake roll). Place the rolled cake on a wire rack to cool completely.
10. Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
11. Unroll the cooled cake on your counter, then spread the frosting leaving about half an inch unfrosted on one short side.
12. Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour so the frosting can set up.
13. Once the cake is chilled and you are ready to serve, dust it with powdered sugar and cut with a sharp serrated knife.