First, line the bottom of the pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking. Then spread the cake batter on top of the parchment paper in the jelly roll pan and smooth it into an even layer. Bake it for about 15 minutes. When the cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper.
This method is so much easier than turning it out onto a towel and praying that it doesn’t crack, or stick to the towel. Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack. Once it’s cool unroll the pumpkin roll and discard the parchment paper. Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log.
- ¾ cup flour 100g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- pinch of salt
- 3 large eggs at room temperature
- 3/4 cup pumpkin puree 185g
- ½ cup light brown sugar 100g
- ½ cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 265 g / 9.3 oz cream cheese soft
- 1 tablespoon butter soft
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
- pinch of salt
- ¼ cup powdered sugar for rolling and for serving
- Prepare a baking pan. Grease the pan with butter, line with parchment paper.
- Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan
- Generously grease the parchment paper with butter.
- Preheat the oven to 180 °C / 350 °F.
- In a large bowl, whisk together the dry ingredients until combined.
- In a medium bowl, whisk together the wet ingredients.
- Add the wet ingredients into the bowl with dry ingredients, fold in, until just combined.
- Pour the batter into the prepared baking pan, spread the batter evenly and give the pan a shake.
- Bake for about 15-18 minutes, the surface of the baked cake shouldn‘t be sticky and it should spring back when you poke it with a finger.
- Prepare a clean kitchen cloth, sprinkle with a thick layer of powdered sugar.
- Invert the cake onto the towel, peel off the parchment paper.
- Roll the cake up with the towel.
- Leave the cake to cool completely while rolled up.
- Prepare the cream cheese filling – whip all the ingredients until combined and fluffy.
- Once the cake is cooled, unroll but not flatten out the roll. Spread the cream cheese filling in an even layer over the cake, leaving about 1 inch / 2.5 cm border.
- Roll up the cake without the towel, wrap in plastic foil, place in the fridge for a minimum of half an hour.
- Sprinkle with powdered sugar, cut into slices, serve and enjoy.