Pumpkin roll with cream cheese filling

An aromatic, warmly spiced pumpkin roll filled with creamy Philadelphia-style frosting – the kind you might know from carrot cake. One of its biggest advantages is how quick and simple it is to prepare, just mix the ingredients and bake. It’s also a beautiful dessert, both in flavour and appearance, with its lovely swirl and vibrant colour.

Ingredients for the cake:

• 3 large eggs
• 150 g caster sugar
• 2/3 cup pumpkin purée
• 3/4 cup plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• a pinch of salt

All ingredients should be at room temperature.

In a bowl, whisk together the eggs, sugar, and pumpkin purée until well combined. Sift in the flour, baking powder, bicarbonate of soda, spices, and salt. Mix until just combined.

Line a shallow baking tray (approx. 38 x 26 cm) with baking paper. Spread the batter evenly.

Bake at 180°C for 8 0 12 minutes, or until a skewer comes out clean. Do not overbake, as the cake may crack when rolled.

Meanwhile, dust a clean kitchen towel with icing sugar (or cinnamon sugar). Turn the hot sponge onto the towel (top side down), remove the baking paper, and immediately roll it up with the towel from the shorter side. Leave to cool.

Ingredients for the cream cheese filling:

• 180 g cream cheese (e.g. Philadelphia), room temperature
• 60 g butter, room temperature
• 2/3 cup icing sugar (or less, to taste)
• 1 teaspoon vanilla extract or paste

Beat the butter, sugar, and vanilla until light and fluffy. Gradually add the cream cheese, mixing until smooth.

Assembly:

Carefully unroll the cooled cake. Spread the cream evenly over the surface, then roll it up again (without the towel). Chill in the fridge for 1 – 2 hours. If chilled longer, allow it to sit at room temperature before serving to soften slightly.

Dust with icing sugar before serving.

Enjoy!