Description
This traditional autumn dessert features a tender, spiced pumpkin sponge cake rolled into a beautiful log with a silky cream cheese frosting. The perfect balance of earthy pumpkin puree and warm spices like cinnamon creates a refined flavor profile. Designed for home bakers, this method uses a strategic rolling technique while warm to ensure a moist texture and professional spiral presentation for your holiday gatherings.
Ingredients
3/4 cup all-purpose flour
2/3 cup pumpkin puree
3 large eggs
1 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
Instructions
Preheat oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper and grease the paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and cloves.
In a separate large bowl, beat eggs and sugar until thick and pale.
Fold in the pumpkin puree until just combined.
Gradually fold in the dry ingredients until the batter is smooth.
Spread batter evenly into the prepared pan.
Bake for 15 minutes or until the top springs back when touched.
Immediately turn the cake onto a clean tea towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake up tightly with the towel inside.
Let the cake cool completely in the rolled position.
Beat cream cheese and powdered sugar together until smooth.
Unroll the cooled cake, spread with filling, and roll back up without the towel.
Dust with additional powdered sugar before serving.
Notes
Ensure your eggs are at room temperature to achieve the best volume. Do not overbake the sponge as it will become brittle and crack during the rolling process. Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg