Pumpkin Roll

Ingredients

• 1 small Hokkaido pumpkin (approx. 350 g)
• 4 eggs
• 80 g granulated sugar
• 2 pinches vanilla powder
• 1 pinch salt
• 1 tsp cinnamon
• 250 g wheat flour type 1050
• 1 tsp Baking powder
• 70 g butter
• 450 g cream cheese
• 60 g powdered sugar (from granulated sugar)

Instructions

1. 1.

   Halve the Hokkaido pumpkin, remove the seeds with a spoon, and cut the halves into 6 slices. Place the pumpkin slices on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas mark 3) for about 30 minutes, or until the pumpkin is soft. Remove from the oven, let cool slightly, and peel off the skin. Puree the pumpkin flesh finely with a hand blender.

2. 2.

   Separate the eggs. Beat the yolks with 30 g of sugar and 1 pinch of vanilla until frothy. Mix in 250 g of pumpkin puree and cinnamon. Whip the egg whites with the remaining sugar and salt until stiff peaks form. Fold the egg whites into the frothy yolks.

3. 3.

   Sift the flour, mix with baking powder, and fold into the egg mixture. Spread the mixture evenly on a baking sheet lined with parchment paper to form a log. Bake in a preheated oven at 200 °C (fan 180 °C; gas mark 3) on the middle rack for about 15 minutes. Remove from the oven, lift off the baking sheet, and let cool.

4. 4.

   In the meantime, beat the butter until fluffy. Gradually add 50 g of powdered sugar. Stir in the cream cheese and remaining vanilla. Spread the cream cheese mixture evenly over the cooled pumpkin sponge cake. Roll up the sponge cake and chill for 1 hour.

5. 5.

   Sprinkle with the remaining powdered sugar, slice into 2 cm thick slices, and serve.