Pumpkin Roll Cake
100 g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3 eggs
200 g sugar
160 g canned pumpkin
Cream Cheese Frosting:
200 g powdered sugar
100 g cream cheese
1 tsp vanilla extract
Pinch of salt
A little milk, if needed to thin the frosting; add more powdered sugar if it is too thin
Preheat the oven to 190°C.
Start by beating the eggs and sugar together until the mixture becomes light and fluffy.
Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) into the egg mixture.
Gently fold in the canned pumpkin using a spatula. Be careful not to overmix the batter.
Line a baking tray with parchment paper and brush the paper with neutral oil.
Pour the batter onto the parchment paper and spread it out evenly with a spatula.
Bake in the preheated oven for about 15 minutes.
While the cake is still warm, carefully roll it up with the parchment paper and let it cool rolled up on a wire rack.
Once the cake has cooled, prepare the cream cheese frosting by mixing the cream cheese, powdered sugar, vanilla extract, and a pinch of salt together. If needed, add a little milk to thin the frosting; if it’s too thin, add more powdered sugar.
Unroll the cake and spread the cream cheese frosting evenly over the surface.
Roll the cake back up again, this time without the parchment paper, and dust a little powdered sugar on top.
It's best to store the cake in the refrigerator to keep the cream cheese frosting as fresh as possible. The cake can be kept in the refrigerator for up to 4 days.