Time: 2 hours and 15 minutes
Yield: 8 servings
It’s quite appropriate that this Pumpkin Roll has a spiral pattern: it represents how your love for this dessert will get deeper with every bite. Pumpkin Roll’s cake is fluffy and light, delicately spiced with autumn’s favorite flavor. In the center, we find a cool, creamy, sweet filling. The two tastes swirl into each other, elevating them to new levels of deliciousness. You could say it’s hypnotically good!
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Using a stand mixer, beat the eggs on high speed for around 5 minutes.
Reduce the speed to low and slowly mix in the sugar, lemon juice, and pumpkin.
In a separate bowl, combine the baking powder, flour, nutmeg, cinnamon, and salt.
Slowly sift the flour mixture into the stand mixer as it stirs on low speed. Use a rubber spatula to scrape down the sides as needed. Be careful not to overmix.
Spread the batter evenly out on the prepared baking sheet.
Bake for 15 minutes.
Next, move the baked cake onto a clean kitchen towel that has a little bit of powdered sugar on it.
Starting with the narrow end, roll the cake and towel together. This will let the cake retain it’s distinct shape and keep it from becoming cracked and broken. You need to do this while the cake is still hot; if it’s too cool it won’t have the flexibility necessary to roll it.
Cool the cake still wrapped in the towel in the fridge for 30 minutes
While the cake cools, mix together the powdered sugar, softened cream cheese, softened butter, and vanilla until smooth.
Remove the cake from the fridge and carefully unroll it from the towel; make sure the cake is cool before attempting this.
Spread the filling over the cake using an offset spatula.
Without using the towel, roll the cake back up with the filling inside.
Transfer the cake to a serving plate and serve!