Pumpkin Roll Recipe

18x27 cm tin (or thereabouts)

Dry stuff
50g flour
3/4 tsp baking power
1 tsp cinnamon
1 tsp mixed spice
Pinch of salt

Wet stuff
2 medium eggs
100g pumpkin puree
100g sugar (ideally soft brown)

Filling
80g cream cheese
30 g butter
200g Icing sugar
1/2 tsp vanilla essencec

Line the cake tin with parchment paper. Butter below the paper to stick it to the tin and and on top of it to really make sure the cake doesn’t stick.
Heat oven to 170°C

Beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.

Mix together the dry stuff in a bowl.
In a different bowl whisk together the wet stuff until it is frothy and stiffish. Maybe 2 minutes in the kitchenaid.
Fold the dry stuff in to the wet, carefully not to kill the bubbles too much.

Pour in to the cake tin and cook at 170C for about 15mins until a skewer comes out clean.

Put out a piece of clingfilm that is bigger than the cake and cover with caster sugar (or you can use icing sugar if you don’t like the crunchyness of caster sugar).
Let the cake cook until you can just touch it then turn it out upside down on to the clingfilm.
Peel the paper off then roll up in the clingfilm (looks like a swiss roll without filling)
Cool the cake until cold - in the fridge is good.

Unroll the cake and spread the filling on it. Reroll without the clingfilm. It should look like a swiss roll now.
Sprinkle with icing sugar and serve.