Pumpkin cake roll

100 g of flour

0.5 tsp. baking powder

0.5 baking soda c.c de

0.5 tsp. cinnamon ground

0.25 tsp. nutmeg ground

0.25 tsp. ginger ground

1 pinch of salt

3 eggs

200 g of caster sugar

120 g of pumpkin puree

1 tsp. vanilla extract

200 g of cream cheese softened

50 g of butter softened

150 g of powdered sugar (+ for sprinkling)

Oven

Hotplate

Parchment paper

Bowl

Whisk

Spatula

Rolling pin

Clean cloth

1. 1

   Preheat oven to 190°C.Line a baking tray with baking parchment.In a bowl, mix flour, baking powder, bicarbonate, cinnamon, nutmeg, ginger and salt.

2. 2

   In a separate bowl, beat eggs and sugar until light and fluffy. Stir in pumpkin purée and vanilla extract.Gradually add the flour mixture to the wet ingredients, mixing well until smooth.Spread the dough evenly on the prepared baking sheet.

3. 3

   Bake for about 13-15 minutes, or until the cake is lightly golden and a toothpick comes out clean.As soon as removed from the oven, turn the warm cake out onto a clean tea towel sprinkled with powdered sugar.Carefully remove the parchment paper and roll the cake in the tea towel, starting with one of the short ends.

4. 4

   Leave to cool completely, about 1 hour.While the cake is cooling, prepare the filling by beating the cream cheese and butter together until smooth.Add the powdered sugar and vanilla extract, then mix until the filling is creamy and smooth.

5. 5

   Carefully unroll the cooled cake, then spread the cream cheese filling evenly over the entire surface.Roll up the cake again, this time without the tea towel. Dust the roll with powdered sugar for an elegant finish.Cut into slices and serve.

Nutritional Information

Calories 270 kcal

Fats 13 g

Proteins 4 g

Carbohydrates 36 g

Fiber 1 g

Minerals 150 mg

Autumn

This recipe is not in season right now.