Perfect dessert for the up coming Christmas holiday next week 🙂
- 3/4 cup cake flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon pumpkin spice
- 6 large eggs, separated
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2/3 cup canned pumpkin
- 1/8 teaspoon salt
- Powdered sugar
- 2 8 ounce packages cream cheese, room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla
Pre heat oven to 375 degrees.
Line a 15×10 baking sheet with parchment paper. Spray paper with cooking spray.
Sift the flour, cinnamon, ginger, allspice and pumpkin spice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until it becomes thick. Add the pumpkin to the egg mixture and combine well on low speed. Add the flour mixture and beat on low speed until well combined. In a separate bowl, beat the egg whites and salt until it becomes stiff. This will take some time to do. Fold this egg mixture into the cake batter stirring with a spatula.
Spread the batter onto a baking sheet and smooth out. Cook for about 15-18 minutes or until a tester comes out clean. While the cake is still hot, dust with powdered sugar. Then turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll the cake up. Cool completely with the seam side down for at least 1 hour in the refrigerator.
In the meantime make the filling. Combine the cream cheese with the powdered sugar and vanilla. Combine well with an electric mixer until nice and smooth.
To assemble the cake unroll the cake and spread the filling evenly all over the cake. Roll the cake back up and place seam side down on a platter, dust with more powdered sugar and serve.
Try putting warm caramel sauce over the top or toffee pieces. You can also put this inside before rolling the cake back up.
Adapted from Paula Dean.