Pumpkin sponge roll

Ingredients:

Sponge cake

• Butter for greasing the pan
• 2/3 cup all-purpose flour, plus more for shaping
• 2 tsp ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 tsp. nutmeg
• 1/2 tsp coarse salt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/2 cup powdered sugar

Cream cheese filling

• 1 cup powdered sugar
• 170 g of softened cottage cheese
• 4 tbsp (60 g) unsalted butter, softened
• 1/2 tsp vanilla extract
• Powdered sugar, for dusting

Preparation:

1. Prepare the sponge cake: Preheat oven to 180°C. Line a baking sheet with parchment paper. Lightly grease and flour the paper.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg, and salt.
3. In a separate bowl, beat the granulated sugar and eggs until fluffy, about 5 minutes. Stir in the pumpkin puree. Gradually add the dry ingredients to the pumpkin mixture and mix again. Pour the batter onto the prepared baking sheet. Shake the sheet to distribute the batter and remove any air bubbles. Bake for 15 minutes.
4. Meanwhile, dust a kitchen towel with powdered sugar. Invert the cake onto the dusted towel, remove the parchment, and carefully roll it into a log. Cool on a baking sheet or plate for about 2 hours.
5. Prepare the filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until fluffy.
6. Unroll the sponge cake and spread the filling on top. Roll it into a log, wrap it in plastic wrap, and refrigerate for 1-2 hours. Dust the log with powdered sugar before serving.