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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup cake flour (not self-rising) |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons ground ginger |
1/2 teaspoon salt |
6 large eggs, separated |
1/3 cup granulated sugar |
1/3 cup (packed) light brown sugar |
2/3 cup canned pure pumpkin puree |
1 1/2 (8 oz.) packages cream cheese, at room temperature |
3/4 cup confectioners' sugar, plus more for dusting |
3 tablespoons unsalted butter, at room temperature |
1 tablespoon maple syrup |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
2. Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
3. With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
4. With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
5. Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
6. Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.
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