Ingredients:

  • ¾ cup All-Purpose Flour (plain flour), Sifted
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg (freshly grated preferred)
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves (optional)
  • 1 cup Granulated Sugar (caster sugar)
  • 3 large Eggs (separated, room temperature)
  • ⅔ cup Pure Pumpkin Purée (NOT pumpkin pie filling)
  • 1 teaspoon Vanilla Extract (high quality)
  • ⅓ cup Confectioners' Sugar (Icing Sugar, for dusting the rolling cloth)
  • 8 ounces Cream Cheese (Full fat, softened)
  • ½ cup (1 stick) Unsalted Butter (softened)
  • 1 teaspoon Vanilla Extract
  • 1 cup Confectioners' Sugar (Icing Sugar, sifted)
  • 1 tablespoon Milk or Heavy Cream (to adjust consistency, if needed)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 10 x 15 inch (25 x 38 cm) jelly roll pan, then line it completely with parchment paper, leaving an overhang for easy lift-out.
  2. Dry Ingredients: Whisk together the flour, baking soda, and all spices (cinnamon, nutmeg, ginger, cloves) in a medium bowl until thoroughly combined.
  3. Wet Ingredients: In a separate large bowl, whisk the eggs (or beat until frothy), sugar, pumpkin purée, and vanilla extract until smooth.
  4. Combine: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Bake: Pour the batter into the prepared pan and spread evenly to the corners. Bake for 13–15 minutes, or until the cake springs back lightly when touched.
  6. Prep the Rolling Cloth: While the cake bakes, lay a clean, lint-free kitchen towel flat on your work surface. Generously dust the towel with the ⅓ cup of confectioners' sugar.
  7. The Crucial Rolling Technique (Step 1): Immediately upon removing the cake from the oven, flip the pan over onto the prepared, sugared tea towel. Lift the pan off and gently peel the parchment paper off the hot cake. If the paper sticks, lightly brush the back of the paper with cold water.
  8. The Crucial Rolling Technique (Step 2): Starting at the short end, tightly roll the cake (with the sugared towel inside) into a spiral.
  9. Cool: Place the rolled cake seam-side down on a wire rack and allow it to cool completely for at least 30 minutes. The cake must cool in this rolled shape.
  10. Prepare Filling: While the cake cools, beat the softened cream cheese and butter in a bowl until light and fluffy.
  11. Sweeten and Finish: Gradually beat in the sifted confectioners' sugar (1 cup) and vanilla until smooth. If the filling is too stiff, add the milk/cream one tablespoon at a time.
  12. Unroll and Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a ½ inch (1 cm) border around the edges.
  13. Re-roll and Chill: Re-roll the cake tightly, removing the towel as you go. Wrap the finished roll tightly in plastic wrap and chill in the refrigerator for a minimum of 1 hour to allow the filling to set.
  14. Serve: Dust the finished roll generously with extra confectioners' sugar before slicing and serving.