Ingredients:- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup pumpkin puree (I used the kabocha pumpkin from Asian Stores - puree it without water)
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
For frosting:
- One 8 ounce package cream cheese, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup confectioners' sugar, plus more for sprinkling
Directions:
- Preheat the oven to 350 degrees F. On 17 1/2- by 12 1/2-inch jellyroll pan grease with butter and put parchment paper and grease it and flour it.
- With an electric mixer, beat the eggs, granulated sugar till it becomes soft, fluffy and a pale color. Add pumpkin, vanilla and lemon juice until smooth and fluffy.
- Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and mix until fully combined. Spread the batter in the jellyroll pan.
- Bake until a cake tester inserted in the center comes out clean, 14 minutes. If you touch the surface, it should bounce back. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack, remove the parchment paper.
- Sprinkle some of the confectioner' sugar on a large towel (use regular kerala thorthu) and carefully transfer the warm cake to the towel. Dust more confectionary sugar on the top surface, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth.
- Carefully unroll the cooled cake and spread the mixture on top of the cake.
- Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
