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INGREDIENTS for 1 pumpkin roll 10 inches (baking sheet 10x15 inches):
▪️ 120g all-purpose flour
▪️ 5g baking powder
▪️ 1g salt
▪️ 4g ground cinnamon
▪️ 2g ground ginger
▪️ 1g ground cardamom
▪️ pinch of nutmeg
▪️ 3 eggs at room temperature
▪️ 160g brown sugar
▪️ 25g vegetable oil
▪️ 200g well-strained pumpkin puree / how to make
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▪️ 75g icing sugar for the towel and decoration
cream cheese frosting:
▪️ 250g cream cheese
▪️120g cream 32-35%
▪️ 50g icing sugar
▪️ zest of 1 orange
▪️ 1-2 tsp. vanilla extract

PROCESS:
Line a baking sheet with parchment paper and heat the oven to 375 ℉ / 190 ℃.
Whisk together all-purpose flour, baking powder, all spices and salt.
Using a mixer beat eggs with brown sugar until lighter in color and smooth. Add canola oil and pumpkin puree and mix until smooth.Add dry mixture into the wet then mix in until just combined.
Transfer the batter into the baking sheet spreading evenly.
Bake for 13-15 minutes. Meanwhile dust a kitchen towel with icing sugar.
When the cake is done flip it onto the sugared towel. Peel off the parchment paper, roll tightly and let cool completely.
Beat together cream cheese, icing sugar, orange zest and vanilla extract. Add cold whipping cream and beat again until smooth and thick cream.
Once the cake roll is cooled completely, unroll it very carefully. Gently spread the filling in an even layer over the cake. Roll back the cake without the towel. Cover with a few layers of plastic wrap and refrigerate for at least 2 hours before serving.
Then just dust the top with icing sugar. Cut it, eat it and enjoy it!
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How to make PUMPKIN BREAD
How to make PUMPKIN PIE
How to make PUMPKIN CHEESECAKE
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How to make PUMPKIN ROLL cake with cream cheese filling | easy recipe
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0:00 - Pumpkin Roll recipe
0:14 - How to make roll cake
2:03 - Cream cheese frosting
2:43 - Tasting

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