Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.
Classic Pumpkin Roll
Servings 10 servings
For the cake
3/4cup115g all-purpose flour
3large eggsroom temperature
1cup225g granulated sugar
2/3cup175g canned pumpkin
For the filling
1package8oz/227g cream cheese, softened
1cup125g powdered sugar
6tablespoons84g butter, softened
More powdered sugar for garnishif desired
For cake: Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.