Classic Pumpkin Roll

Pumpkin Roll

1. Preheat the oven to 350°F. Line a jelly roll pan (10 x 15 inch) with parchment paper.
2. Use butter to make sure the parchment sticks to the jelly roll pan. Make sure that there is about a 2-inch overhang over the cake pan, as well as the long edge of the pan. Do not butter the parchment paper itself, set aside until ready to use.
3. Sift the baking soda and flour together into a bowl. Set aside.
4. In a larger bowl, whisk the eggs, brown sugar, white sugar, and salt together until frothy.
5. Stir in the pumpkin puree, vanilla, cinnamon, cloves, and nutmeg until nice and smooth.
6. Add the flour and baking soda mix and stir until the batter is smooth.
7. Evenly spread the batter in the prepared jelly roll pan. 
8. Bake the cake in the oven for about 15 minutes until the cake is cooked through. A toothpick inserted into the cake layer should come clean when it’s done.
9. Remove the cake pan from the oven.
10. While the cake is hot, lift up the parchment paper (with the cake), and place it on a flat surface that’s heat-proof.
11. Carefully roll up the cake, starting from one of the short ends. Make sure you roll up the cake WITH the parchment paper - this will prevent the cake from sticking to itself.
12. Wrap the rolled up cake with a cloth napkin and set aside on a wire rack to cool completely.
13. While the cake is cooling, make the frosting. OR you can allow the cake to cool overnight (wrapped in a cloth napkin), and make the frosting the following day.

Cream Cheese Frosting

1. Place the room temperature cream cheese, butter, and salt in a bowl. Whisk until nice and smooth and creamy.
2. Add the confectioner’s sugar and vanilla and whisk until the frosting is creamy and smooth. If the frosting is too runny, refrigerate for a few minutes to chill.

Assembling the Pumpkin Roll

1. When the cake has completely cooled, remove the cloth napkin from the rolled up cake, and unroll the cake very carefully. Remove the parchment paper and place the cake on a tray or clean flat surface.
2. Apply an even layer of the cream cheese frosting on the inside surface of the cake, leaving about a 1-inch border at the end. The thickness of the frosting level should be less than the height of the cake (about ½ of the thickness).
3. Carefully roll up the cake again, making sure it rolls up evenly and not too tightly. Place the cake on a serving tray or platter, with the seam side down.
4. Refrigerate for at least 1 - 2 hours.
5. Dust the surface of the cake with extra confectioner’s sugar and cut into ½ inch thick slices and serve.