Unroll Cake – Carefully unroll the cake onto a flat surface. It’s okay if the ends are slightly curled. Use a knife or offset spatula to gently separate the edges of the cake from the parchment paper. This will make it easier to roll.
Add Filling – The cream cheese filling should be cool but spreadable. Evenly spread the filling over the cake, leaving a 1-inch border around the edges.
Roll Cake – Starting from the 10-inch long edge, roll the cake into a log, gradually removing the parchment paper as it’s rolled. The parchment paper will help lift and roll the cake over itself. When at the end of the cake roll, remove some of the cream cheese as needed to not overflow past the edge, for a clean seam.
Chill Cake – Wrap the cake tightly in plastic wrap, store seam side down, and transfer to a sheet pan and refrigerate for at least 1 hour or up to 2 days. This will help set the frosting for easier slicing. The roll can also be frozen for quicker chilling.
To Serve – Trim the ends off of the cake for more uniform slices, about 1/2-inch. Dust with powdered sugar and cut into even-sized pieces, about 1-inch slices.
Equipment :
Stand Mixer
Mixing Bowl
Parchment Paper
Offset Spatula
Notes :
Make your own pumpkin spice blend: 1 teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon cloves, ⅛ teaspoon cardamom (optional).
Room temperature eggs: Add refrigerated eggs to a bowl and cover in warm water for 5 to 10 minutes, or until they no longer feel cold.
Storing: Wrap unsliced cake in plastic wrap and refrigerate for up to 2 days. Store sliced pieces in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the cake roll in plastic and store it in a resealable plastic bag for up to 1 month. Defrost in the refrigerator until no longer solid, about 3 to 4 hours or overnight. Defrost at room temperature for 45 to 60 minutes. Sprinkle with powdered sugar right before slicing and serving
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