Pumpkin Roll

Preheat your oven to 190°C (375°F). Line a 25x38cm (10x15 inch) jelly roll pan with parchment paper, leaving a 5cm (2 inch) overhang on the two long sides for easy lifting. Lightly coat the parchment with nonstick cooking spray to prevent the cake from sticking.

In a large mixing bowl, beat 3 room-temperature eggs and 150g granulated sugar with an electric mixer on medium speed for 3 minutes until the mixture is thick, pale yellow, and leaves a ribbon trail when the beaters are lifted. Stir in 180g unsweetened pumpkin puree until fully combined. In a separate bowl, whisk together 120g all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon kosher salt. Gradually fold the dry ingredient mix into the wet pumpkin mixture with a silicone spatula until no dry flour streaks remain, taking care not to overmix.

Pour the batter evenly into the prepared jelly roll pan, spreading it into a smooth, uniform layer with an offset spatula to reach all corners of the pan. Bake on the middle oven rack for 12-15 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out with 1-2 moist crumbs attached. Do not overbake, as a dry cake will crack when rolled.

Immediately after removing the cake from the oven (while it is still fully hot), lift it out of the pan using the parchment overhang and transfer it to a clean work surface. Lay a thin cotton kitchen towel flat on the counter, and dust it evenly with 1 tablespoon of the reserved powdered sugar. Starting at the short end closest to you, gently roll the cake and the sugared towel together into a tight log, leaving the attached parchment paper in place as you roll. Set the rolled log seam-side down on a wire cooling rack to cool completely to room temperature, about 1 hour.

While the cake cools, prepare the cream cheese filling: in a medium mixing bowl, beat 225g room-temperature block cream cheese and 57g room-temperature unsalted butter with an electric mixer on medium-low speed for 2 minutes until completely smooth with no visible lumps. Add 120g sifted powdered sugar and 1 teaspoon vanilla extract, and beat on low speed for 1 minute to combine, then increase speed to medium for 30 seconds until the filling is light and fluffy. Do not overbeat, as this will incorporate too much air and make the filling runny.

Once the rolled cake is fully cooled to room temperature, carefully unroll it gently (it is normal for the cake to hold a slight natural curve; do not press it completely flat). Spread the cream cheese filling evenly over the entire surface of the unrolled cake, leaving a 1cm (1/2 inch) plain border along the far short edge to prevent filling from oozing out when re-rolled. Tightly re-roll the cake without the kitchen towel, peeling back the parchment paper as you go. Wrap the finished roll tightly in plastic wrap, twisting the ends to seal, and refrigerate for at least 1 hour to allow the filling to set.

After chilling, remove the plastic wrap from the pumpkin roll. Transfer it to a white serving platter, dust the top lightly with extra powdered sugar if desired, and slice into 2.5cm (1 inch) thick slices with a sharp serrated knife to serve.