Ingredients
- 3 large eggs
- 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 2/3 cup (160g) pumpkin puree
- 3/4 cup (90g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons dried ginger
- 1/2 teaspoon allspice
Cream Cheese Frosting
- 8 ounces (226g) cream cheese, soft at room temperature
- 8 tablespoons (114g) unsalted butter, soft at room temperature
- 4 cups (480g) Imperial Sugar Confectioners Powdered Sugar, sifted after measuring
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375F. Line a 10x 15-inch jelly roll pan with parchment paper. Butter sides of pan and set aside.
- Beat eggs and sugar for 5-7 minutes until thick and fluffy. Stir in pumpkin puree, once blended add all remaining ingredients on very low speed.
- Pour mixture in pan and spread evenly. Place in oven and bake for 13-15 minutes or until center bounces back when lightly pressed with a finger. If you see parts of cake pulling away from sides it is a clear indication that cake is done.
- Sprinkle cake evenly with powdered sugar and cover with a kitchen towel. Let cool. Once cool, turn upside down on a kitchen towel or parchment paper. Do not peel parchment paper from cake.
- Prepare frosting by mixing cream cheese and butter on lowest speed. Add 1 cup of powdered sugar and mix on low speed until well blended.
- Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well.
- Remove parchment paper from cake. Spread frosting evenly onto surface of cake.
- Roll up like a jelly roll and cut into desired size.