RECIPE: PUMPKIN ROLL

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup powdered sugar (plus more for garnish)
6 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Prepare a full-size jellyroll pan with grease and flour. In a large mixing bowl, beat the eggs, sugar, pumpkin and lemon juice until smooth. In a separate bowl, sift the flour, ginger, salt, baking powder and cinnamon together and add to the wet mixture and blend until just combined. Spread the batter evenly in the prepared pan. Bake for about 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for about 15 minutes.

Transfer the cake onto a cooling rack. Sprinkle a thin layer of powdered sugar on a large tea towel and transfer the warm cake to the towel, wrapping the sides of the towel over the cake. Roll the cake in the towel and transfer to the fridge to cool completely and take form for about 45 minutes.

Prepare the frosting in a mixing bowl by whipping the cream cheese, butter, powdered sugar and vanilla until light and creamy. Carefully unroll the cake and spread the frosting evenly on top of the cake before re-rolling the cake. Cover and chill before serving. Dust the top with powdered sugar before slicing and serving.