I’ve been baking this recipe for a few years now, but usually as cupcakes. I love the flavour of the cinnamon, ginger, nutmeg and cloves mixed in with the sweet pumpkin and vanilla cream cheese frosting. I thought I’d change it up a bit this year, though, and make a spiced pumpkin roll. It looks stunning, tastes amazing and is much easier to transport if you’re baking it to share with family and friends.
A lot of the time I find baking a bit faffy and messy. I’m sure it’s more enjoyable if you have a kitchen with lots of work top space and a dishwasher… but my reality is having to wash up as I go along so I can re-use mixing bowls, trying to guess measurements because some of the measuring cups seem to have gone walkies, and navigating the dog under my feet as he takes up the whole kitchen floor when he lies down… *not relaxing*
…BUT fear not, this recipe isn’t as hard as it looks. It’s so quick and uses limited utensils! YAY!
Preheat oven to 180°C. Line baking tray with greased baking paper (I use butter) so cake does not stick. Sprinkle a clean tea towel (not a fluffy one!) with icing sugar. Set aside.
For the cake:
3/4 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup pumpkin purée (I use Libby’s canned pumpkin)
1/4 cup icing sugar (to sprinkle on towel)
For the filling:
1 pack of cream cheese (approx 225g)
1 cup icing sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1. Mix dry ingredients into a bowl (flour, spices, baking powder, bicarbonate of soda and salt).
2) In a separate bowl beat eggs, vanilla and sugar until thick. Once thickened, add pumpkin and mix to combine.
3) Add the dry ingredients. Mix. Then pour evenly into prepared tin.
4) Bake 10-15 minutes or until sponge springs back when touched.
5) Immediately turn cake onto prepared towel, carefully pealing off the baking paper.
6) Roll up cake and towel together. It’s important to do this whilst the sponge is hot, and to get a nice swirl roll the sponge tightly. Leave to cool.
7) Beat cream cheese, icing sugar, vanilla and butter together until smooth to make the filling.
8) Carefully unroll the cake and remove the towel. Spread filling all over the cake and re-roll (this will be easy as the sponge will want to go back into the rolled shape it was when it cooled).
9) Wrap in cling film and refrigerate for 1-2 hours before eating.
10) Store cake in fridge for up to 5 days or freeze for up to one month (it freezes really well). Defrost at room temperature for 1-2 hours before eating.
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