A delightful twist on the classic cake roll, featuring the warm flavors of pumpkin spice and a creamy filling.
Preheat your oven to 375°F (190°C) and prepare a 15x10-inch baking pan by lining it with parchment paper and greasing it.
Using parchment paper makes it easier to remove the cake from the pan after baking.
In a mixing bowl, beat the eggs and gradually add the granulated sugar until the mixture is light and fluffy.
Beating the eggs well incorporates air, making the cake lighter.
Add the pumpkin puree to the egg mixture and mix until combined.
Ensure the pumpkin puree is smooth for a consistent batter.
In another bowl, whisk together the flour, baking soda, cinnamon, and ginger. Gradually add this to the wet ingredients, mixing until just combined.
Do not overmix to keep the cake tender.
Spread the batter evenly into the prepared pan and sprinkle the chopped walnuts on top.
Spreading the batter evenly ensures uniform baking.
Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
Avoid overbaking to keep the cake moist.
Turn the cake onto a kitchen towel dusted with confectioners' sugar. Peel off the parchment paper and roll the cake with the towel from the short side. Let it cool completely.
Rolling the cake while warm prevents cracks.
In a bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla extract until smooth.
Ensure the cream cheese is softened for a smoother filling.
Unroll the cooled cake, spread the filling evenly over it, and roll it back up. Refrigerate for at least 1 hour before serving.
Chilling the cake helps set the filling and makes slicing easier.
Dust with additional confectioners' sugar before serving, if desired.
A light dusting of sugar adds a decorative touch.
