Pumpkin Roll Cake with Ginger Buttercream

Instructions

1. Heat oven to 350 degrees. Light butter and flour a 13 x 18 x 1-inch sheet pan. Line with parchment and grease parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on high speed until pale yellow and thickened, about 3 minutes.
4. Reduce speed to low and beat in pumpkin. With the mixer still on low, slowly add in the flour mixture and beat until just incorporated. Finish incorporating by hand using a spatula.
5. Pour the batter into the prepared sheet pan and spread evenly.
6. Bake for 10-12 minutes, until the top springs back gently when touched.
7. While cake bakes spread a thin cotton towel on a flat surface. Sift the ¼ cup confectioner’s sugar all over the towel.
8. When the cake is done, loosen the edges with a bread knife and immediately invert onto the prepared towel. Remove the parchment paper and prepare to roll the cake. Gently roll the warm cake and towel together, starting at the short end of the cake. Place rolled cake on a wire rack and allow to cool completely.
9. To make the filling, beat together the cream cheese and butter using an electric mixer until smooth. Add in the rest of the ingredients and mix on low for 1 minute. Then increase speed to medium-high and beat for 3 minutes until light and fluffy. Stir in crystallized ginger if using.
10. To assemble, unroll the cake onto aboard. Spread the filling evenly and re-roll the cake in a spiral. Trim the edges with a sharp knife to make a neat edge. Dust with more confectioners sugar and serve sliced.