Pumpkin, cinnamon, and cream cheese, this light and airy cake roll is filled with all the seasonal flavors you know and love wrapped in one pretty spiral. Your new favorite seasonal dessert!
Equipment
- Baking Sheet 15"x10"x1"
- Mixer
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Spatulas
- Tea Towel
Ingredients
- 3 eggs room temperature*
- 1 cup sugar
- ⅔ cup pumpkin room temperature
- 1 tsp lemon juice room temperature
- 1 ½ tbsp canola oil
- ¾ cup flour sifted
- 1 tsp baking powder sifted
- 2 tsp cinnamon sifted
- ½ tsp salt
- 3 oz cream cheese room temperature
- 6 tbsp salted butter room temperature
- 2 cups powdered sugar sifted plus more for dusting
- 1 tsp vanilla
- 1 tbsp milk
Instructions
- Preheat your oven to 375°F and grease, line, and flour a 15”x10”x1” baking sheet
- Beat eggs on high in a mixer fitted with a whisk attachment for 5 minutes, until frothy and doubled in size. Add in sugar, a couple of tablespoons at a time, until all is incorporated and the mixture is fluffy and pale. This should take about 7-8 minutes and you should be able to drizzle a figure 8 with the mixture when it’s ready
- Remove the whisk attachment from your mixer and use it to stir in your canola oil, pumpkin, and lemon juice, being careful not to knock out any excess air
- In a separate bowl, sift together your flour, baking powder, cinnamon, and salt. Sprinkle over batter and gently stir in with that whisk attachment until just combined, again being careful not to knock out excess air
- Carefully pour your mixture onto your lined and greased baking tray and spread it out evenly so it completely fills the pan
- Bake for 15 minutes, until the cake lightly bounces back when you touch the center
- While the cake is baking, lay a towel* the size of your baking sheet on your counter and dust it with sifted powdered sugar
- When you remove the cake from the oven, run a knife along the edges to release it from the pan and parchment paper. Flip the cake onto your towel and gently peel off the parchment paper. Dust the top with sifted powdered sugar as well. This will help create a non-stick barrier between your towel and the inside of the cake when being rolled
- On the short side, fold over that inch of towel onto your cake and very gently use your thumbs to begin to roll your cake up - making the first edge a tighter roll as that will be the center of your spiral. Roll the towel in with your cake!
- Place your rolled cake in the cloth on a wire rack, making sure the seam side is on the bottom, and leave to cool to room temperature - at least 3 hours but potentially more depending on how cool the area is that you leave it to rest in. Do not place it in the fridge to cool! The steam from the warm cake mixed with the cool fridge will leave you with a really sticky cake
- Once your cake is fully cooled, make your filling. In a mixer fitted with a whisk attachment, beat your cream cheese and butter in a mixer to smooth out, and then beat on high for a minute to start adding air into the mix. Sift in 2 cups of powdered sugar and mix on low to incorporate before turning to high for 2-3 minutes to get it smooth and fluffy. Add in your vanilla and milk. Mix to combine and set aside. Leave this at room temperature so it’s easy to spread onto your cake!
- Gently unroll your room temp cake (it will have a curl to it so don’t force it to lie flat or it will crack) and spread your filling evenly across it. Make sure to get your filling into the inside curl as that will be the center of your spiral once rolled. Roll back up, wrap in foil, and refrigerate for at least 30 minutes
- Dust with powdered sugar and slice with a serrated knife in a sawing motion. Enjoy!
Notes
*Make sure your ingredients are at room temperature. This will help your eggs whip up better, your ingredients fold in smoother, and overall make for a successful bake!
*Do not skimp on the time needed for the egg and sugar part of this recipe. This is essential to get that light and fluffy cake, which will also help you roll the cake without cracking
*As mentioned, it’s important to keep as much of the air you whip into the batter at the egg and sugar phases as possible. So gently use that whisk attachment to fold in the remaining wet ingredients, followed by the dry ingredients
*Be VERY gentle as you roll up your cake. The cake should be spongy and light, but the rolling part is the trickiest. You want to have a nice spiral without cracking the cake.
*Use a thin towel, preferably one made of linen and not terrycloth (as terrycloth fibers might transfer to your cake as it rolls and cools)
*Your cake must be completely (and I mean COMPLETELY) cooled before you unroll it. If not (or if you’re impatient like I can be), your cake will most likely crack as you unfold it, which makes for a sad day. To be safe, make the cake in the morning and let it sit somewhere safely at room temperature for the majority of the day before making and spreading on your frosting for the final roll
