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Ingredients
Pumpkin Sponge Cake
- 3/4 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup pureed pumpkin
- 1 tsp lemon juice
Cream cheese filling
- 250 g cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Ingredients
Pumpkin Sponge Cake
Cream cheese filling
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Instructions
- Preheat oven to 375 degrees F. Lightly butter a 9x13 jelly roll pan and line it with parchment paper.
- In a stand mixer bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Add the pumpkin puree, eggs and lemon juice and mix until everything is combined.
- Pour into the prepare baking sheet and bake for 15 minutes or until it's golden brown.
- Put on a wire rack and let cool for 5 minutes. Lay a clean kitchen towel on top of the baked cake and invert the pan. Gently pull out the parchment paper. Roll the cake with the towel and let cool at room temperature for about 30 minutes.
- While the cake is cooling, make the filling. In a stand mixer, mix together the cream cheese, butter, vanilla and powdered sugar for about 5 minutes on a medium speed.
- After 30 minutes, unroll the cake. Spread the filling from the curled side up until 1 inch before the other side. This is the space needed for the filling so it doesn't overflow.
- Reroll the cake with out the towel and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Cut with a serrated knife.
Recipe Notes
Adapted from : Peter's food adventure
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