Recipe: Classic Pumpkin Roll

Ingredients

Preheat the oven to 375°F.
Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper, then grease and flour the parchment.
In a small bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl, beat eggs and sugar until thick.
Add pumpkin puree to the egg mixture and mix until well blended.
Combine the flour mixture with the pumpkin mixture, mixing until just combined.
Spread the batter evenly into the prepared pan.
Bake for 13 to 15 minutes until the top springs back when touched.
Roll the cake with a powdered sugar-sprinkled towel, starting from the narrow end, while it's still hot.
Let the rolled cake cool on a wire rack.
For the frosting, whip cream cheese, mascarpone, powdered sugar, butter, and vanilla until smooth.
Unroll the cooled cake, remove the towel, and spread the cream cheese frosting over it.
Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least one hour, preferably overnight.
Before serving, sprinkle with powdered sugar.

Servings

Calories

356

Total fat

18g

Total carbohydrates

45g

Total protein

Sodium

209mg

Cholesterol

84mg