Ingredients:

  • 3 Large Eggs (Separated)
  • 1/2 cup (100g) Granulated Sugar (Divided)
  • 1/2 cup (120g) Pumpkin Puree (Canned, 100% pumpkin)
  • 1/2 cup (60g) All-Purpose Flour (Sifted)
  • 1 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice Blend (or equivalent blend)
  • 1/4 tsp Fine Sea Salt
  • 8 oz block (225g) Full-Fat Cream Cheese (Softened)
  • 1/4 cup (55g) Unsalted Butter (Softened)
  • 1 1/2 cups (180g) Icing (Powdered) Sugar (Sifted, plus extra for dusting)
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 10 x 15 inch Swiss roll tray with parchment paper, leaving a small overhang on the short sides. Grease the paper lightly.
  2. Whisk together the sifted flour, baking powder, spice blend, and salt in a small bowl. Set aside.
  3. In a stand mixer, beat the egg yolks with the smaller portion of sugar (25g) until pale and thick. Beat in the pumpkin puree.
  4. In a separate, very clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar (75g) and continue whisking until stiff, glossy peaks form (the meringue).
  5. Gently fold the flour mixture into the yolk/pumpkin mixture until just combined.
  6. Lighten the batter by folding in about one-third of the meringue. Then, gently fold in the remaining meringue in two batches, taking care not to knock out the air.
  7. Spread the batter evenly into the prepared tray. Bake for 12–15 minutes, until the sponge springs back lightly when touched and the edges are golden.
  8. While the sponge is baking, lay a clean, lint-free kitchen towel flat on the counter and dust it generously with icing sugar.
  9. Immediately upon removing the sponge from the oven, invert it onto the sugared tea towel. Carefully peel off the parchment paper.
  10. While the sponge is still piping hot, use the tea towel to help you gently roll the sponge up tightly, starting from one short end. Leave it seam-side down and allow it to cool completely in the towel (about 45–60 minutes). This pre-rolling step prevents cracking.
  11. Make the Frosting: Beat the softened butter and cream cheese together in the stand mixer until smooth. Gradually add the sifted icing sugar and vanilla extract. Beat until light and fluffy.
  12. Unroll and Spread: Once the sponge is completely cool, carefully unroll it flat. Spread the cream cheese filling evenly over the entire surface, leaving a half-inch border around the edges.
  13. The Final Roll: Re-roll the sponge tightly, without the towel this time. Wrap the finished roulade tightly in cling film or foil and refrigerate for at least 2 hours to allow the filling to set and the roll to firm up.
  14. Serve: Dust generously with extra icing sugar and slice using a sharp, warmed knife.