Cream cheese pumpkin roll

Serves 8-10

  1. 5 eggs
  2. 7oz sugar
  3. 1 cup pumpkin
  4. 4oz cake flour
  5. 2tsp pumpkin pie spice
  6. 1/2tsp baking soda
  7. 1/2tsp salt
  8. 8tb butter
  9. 8oz powdered sugar
  10. 8oz cream cheese, cut into 1tb pieces
  11. 1/2tb vanilla extract
  • Beat 1-2 until pale and thickened, about 5-10 minutes. Beat in pumpkin. Sift 4-7 and fold in. Bake in a greased parchment-lined 18in x 13in baking sheet at 350 degrees for 15 minutes.
  • Dust a piece of parchment with powdered sugar. Transfer cake to parchment, discarding old parchment. Roll tightly and cool for 1 hour.
  • Meanwhile, beat 8-9 until fluffy, about 2-3 minutes. Beat in cream cheese 1 piece at a time. Beat in vanilla.
  • Unroll cake and spread frosting, leaving a 1in border. Re-roll, discard parchment, wrap in plastic and chill for 1 hour, or up to 2 days. Dust with powdered sugar and serve.
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