Ingredients
Pumpkin Sponge
- 4 large eggs separated, room temperature
- 200 grams light brown sugar, lightly packed
- 200 grams pumpkin puree
- 150 grams all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- powdered sugar, for dusting
Cream Cheese Frosting
- 113 grams unsalted butter, softened
- 112 grams cream cheese
- 240 grams powdered sugar, spooned and leveled
- 2 tsp vanilla bean paste, or extract
- 50 grams pecans, roughly chopped
Method
Sponge Cake
- Preheat the oven to 350F/177C and grease and line a 12" x 19" sheet pan with baking spray and parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt and spices until they're well combined. Set aside.150 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp allspice
- Place the egg whites and brown sugar in the bowl of a stand mixer, fit with the whisk attachment. Beat at full speed for 2-3 minutes, until it forms a big fluffy meringue.4 large eggs separated room temperature, 200 grams light brown sugar lightly packed
- With the mixer at medium speed, add in the egg yolks and pumpkin and beat just until they're combined.200 grams pumpkin puree
- With the mixer on slow speed, add in the dry ingredients, 1 Tbsp at a time, mixing everything just until the dry ingredients are fully incorporated. Make sure to scrap the sides and bottom of the bowl and pour the batter onto the prepared baking sheet.
- Bake the cake for 15 minutes, until it springs back when you press on it gently. Remove it from the oven and place parchment paper on top of the cake. Place a large cake board or cutting board on top of the parchment paper and then flip the cake over so it's on top of the parchment paper.
- Peel off the other parchment paper (the one it baked on) and dust the cake with powdered sugar. While it is still warm, slowly and gently roll the cake up from short end to short end.powdered sugar for dusting
- Allow it to cool completely.
Frosting
- Meanwhile beat the butter and cream cheese with a flat beater until it is pale and fluffy. Add in the powdered sugar and vanilla and beat for a few minutes until the sugar is fully dissolved.113 grams unsalted butter softened, 112 grams cream cheese, 240 grams powdered sugar spooned and leveled, 2 tsp vanilla bean paste or extract
- Once the cake is cooled, slowly and gently unroll it (it may stick a little but that's fine), spread a layer of buttercream on top, and roll it back up. Refrigerate it for at least an hour.
- Frost the top of the cake with the rest of the frosting and then top with chopped pecans. Refrigerate for another 30 minutes or so to let it set.50 grams pecans roughly chopped
- Best served slightly chilled.
Nutrition
Serving: 1gCalories: 255kcalCarbohydrates: 45gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 61mgSodium: 43mgFiber: 1gSugar: 38g