Rolled Pumpkin Cake Recipe

Ingredients:

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 375°F.
2. Grease a 15×10 inch jelly roll pan and line it with parchment paper.
3. In a large mixing bowl, beat eggs for 5 minutes.
4. Gradually add granulated sugar and beat until thick and lemon-colored.
5. Stir in pumpkin puree and lemon juice.
6. In another bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and salt.
7. Fold flour mixture into egg mixture until well combined.
8. Pour batter into the prepared pan and smooth the surface.
9. Bake for 12-15 minutes or until the cake springs back when touched.
10. Cool for 5 minutes.
11. Run a knife along the edges of the cake and invert onto a clean kitchen towel.
12. Gently peel off the parchment paper.
13. Roll the cake with the towel and let it cool completely on a wire rack.
14. When completely cool, unroll the cake and spread your desired filling.
15. Roll the cake back up, gently removing the towel as you go.
16. Dust the top of the cake with powdered sugar.
17. Serve chilled and enjoy!

Verdict:

This rolled pumpkin cake is a perfect autumn dessert. The sponge is light and fluffy with a delicious pumpkin flavor. The powdered sugar on top adds the perfect sweetness to this dessert. Perfect for anyone who loves pumpkin and for those who are looking for a unique dessert to serve at a gathering.

Serving Suggestions:

Serve this chilled rolled pumpkin cake with a hot cup of coffee or tea. You could also add a dollop of whipped cream or cream cheese frosting to the top for added sweetness and flavor.