Pumpkin Spice Roll
For the pumpkin roll:
- ¾ cup (120g) Lighthouse Plain Flour
- ½ tsp (2.5g) baking powder
- ½ tsp (3g) baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 (50g) eggs
- 1 tsp vanilla essence
- 1 cup (220g) caster sugar
- 200g pumpkin puree
For the cream cheese filling:
- 1 brick (250g) cream cheese
- 1 cup (180g) icing sugar
- 90g butter, soft
- 1 tsp. vanilla essence
Preheat oven to 220°C (200°C fan forced).
Mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until well combined. Put mixture aside.
Whisk eggs and caster sugar until thick. Add vanilla essence and pumpkin puree and mix until well combined. Fold flour mixture in until well incorporated.
Line a 32x24cm pan with baking paper and spread batter evenly. Place into the oven and bake for 13-15 minutes or until top of cake springs back when lightly touched. Carefully remove cake from pan (with baking paper still attached) and roll, short end to short end. Transfer cake roll to a wire rack to cool.
To make the cream cheese filling, whisk together the cream cheese, butter, icing sugar and vanilla essence until smooth. If the filling is too thick add ½ tsp. of water until desired consistency; if filling is too thin add ½ tsp of icing sugar until desired consistency is achieved.
Once the cake has reached room temperature carefully unroll it on a flat surface. Spread the cream cheese filling evenly over the cake, leaving a 3-4cm gap at the edges. Carefully re-roll the cake whilst also peeling the baking paper from the roll. Tightly wrap the roll in cling wrap and refrigerate for one hour.
When ready to serve, remove pumpkin roll from fridge and unwrap glad wrap.
Trim off the ends and dust with icing sugar.