Pumpkin roll cake

By á-60621

Ingredients

• Cake:
• 1 cup sifted cake flour
• 2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 5 large eggs
• 1 cup sugar
• 1 cup canned pumpkin
• Filling:
• 8 tbsp unsalted butter, softened but still cool
• 2 cups powdered sugar
• 8 oz cream cheese cut into cubes and softened
• 1-1/2 tsp vanilla

Preparation

Step 1

Preheat oven to 350'. Grease a jelly roll pan, line with parchment, then grease the parchment.
Whisk flour, spices, baking soda, and salt in medium bowl. Set aside.
Beat eggs and sugar for 6-10 min on med- high speed. Add pumpkin, reduce speed to low, and beat 30 seconds. Fold in flour mixture until combined. Spread batter evenly on baking sheet. Bake 15 min or until cake springs back when touched.
Loosen edges of cake then turn out onto clean sheet of parchment dusted with powdered sugar. Peel off attached parchment and discard. Roll cake into log, and let cool seam side down for 1 hour.
Filling: beat butter and sugar until fluffy. Add cream cheese 1 piece at a time. Add vanilla and mix until no lumps remain.
Gently unroll cake and spread with icing, leaving 1" from the edge plain. Errol gently but snugly, leaving parchment behind as you roll.wrap in plastic and chill at least one hour. Dust with powdered sugar.