Sunday, October 6, 2013


 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1 teaspoon pumpkin pie spice, plus more for serving (optional)
 1/4 teaspoon salt 4 eggs, at room temperature
 3/4 cup granulated sugar
 3/4 cup canned pumpkin puree
 1/2 cup confectioners sugar

Filling and Frosting
 3/4 cup canned pumpkin puree
 1 large egg yolk
 6 tablespoons granulated sugar
 1 1/2 cups heavy cream

 Directions Cake
 1. Heat oven to 375 degrees . Coat a 15 x 10 x 1-inch pan with nonstick cooking spray. Line pan with wax paper; coat paper with spray.
 2. In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt
 3. In a large bowl or in a stand mixer, whip eggs at medium speed until slightly thickened, about 2 minutes. On high speed, beat in granulated sugar 1 tbsp at a time until thick and lemon-colored, about 5 to 7 minutes.  On low, beat in pumpkin puree.
 Fold in flour mixture in 2 batches.
 Spread evenly in prepared pan.
 4. Bake at 375 degrees for 10 to 12 minutes, until cake springs back slightly when pressed. Meanwhile, sift 1/4 cup of the confectioners sugar over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 cup confectioners sugar over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hour.

 5. In a small saucepan, whisk pumpkin puree, egg yolk and 3 tbsp of the granulated sugar. Cook for 5 minutes over medium heat, stirring frequently (mixture should reach 160 degrees ). Transfer to a medium bowl. Refrigerate for 20 minutes.
 6. Once cake is cool, gently unroll. Whip 1/4 cup of the heavy cream with 1 tbsp of the remaining granulated sugar to stiff peaks. Fold into filling and spread over cake. Re-roll without towel.

7. Whip remaining 1 1/4 cups cream with remaining 2 tbsp sugar to stiff peaks. Spread over cake roll. Dust with a little pumpkin pie spice, if desired. Refrigerate until serving.

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