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Ingredients
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Cake
Filling
Garnish
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- 3
Mix Wet Ingredients
In a large bowl, beat the eggs with an electric mixer on high speed for about 1 minute until thick and lemon-colored. Gradually add the pumpkin puree and vanilla extract, mixing until smooth.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- 5
Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched.
- 6
Cool the Cake
Once baked, remove from the oven and let it cool for about 5 minutes. Dust a clean kitchen towel with powdered sugar.
- 7
Roll the Cake
Invert the cake onto the prepared towel, peel off the parchment paper, and roll the cake up in the towel. Let it cool completely for about 1 hour.
Filling Preparation
- 8
Prepare the Filling
In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
Assemble and Serve
- 9
Unroll the Cake
Once the cake has cooled completely, carefully unroll it from the towel.
- 10
Spread the Filling
Spread the cream cheese filling evenly over the surface of the cake.
- 11
Roll the Cake Again
Carefully roll the cake back up without the towel, starting from the short end. Place seam-side down on a serving platter.
- 12
Garnish and Serve
Dust the rolled cake with powdered sugar before slicing. Cut into 8 equal pieces and serve.