A delightful spiced pumpkin roll filled with a creamy vanilla filling, perfect for any occasion.
Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.
Using parchment paper ensures easy removal of the cake after baking.
In a mixing bowl, whisk together the eggs and granulated sugar until light and fluffy.
Whisking thoroughly incorporates air, making the cake light.
Add the canned pumpkin and lemon juice to the egg mixture and mix until well combined.
Ensure the pumpkin is evenly mixed for consistent flavor.
In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Spread the batter evenly into the prepared jelly roll pan. Bake for 15 minutes or until the cake springs back when touched.
Spread the batter evenly to ensure uniform baking.
Remove the cake from the oven and let it cool for 5 minutes. Then, invert it onto a kitchen towel dusted with powdered sugar and gently roll it up. Let it cool completely.
Rolling the cake while warm prevents cracks.
For the filling, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.
Ensure the cream cheese is softened for a smooth filling.
Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake tightly.
Spread the filling evenly for a uniform taste in every slice.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Chilling helps the flavors meld and makes slicing easier.
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