Spiced Pumpkin Roll Recipe

75 g/3 oz/0.75 cup plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground ginger
2.5 ml/0.5 tsp grated nutmeg

10 ml/2 tsp ground cinnamon

A pinch of salt
1 egg
225 g/8 oz/1 cup caster (superfine) sugar
100 g/4 oz cooked pumpkin, diced

5 ml/1 tsp lemon juice
4 egg whites
50 g/2 oz walnuts, chopped
50 g/2 oz icing (confectioners') sugar, sifted
For the filling:
175 g/6 oz/1 cup icing (confectioners') sugar, sifted

100 g/4 oz/0.5 cup cream cheese
2.5 ml/0.5 tsp vanilla essence (extract)

Method:

Mix together the flour, bicarbonate of soda, spices and salt. Beat the egg until thick and pale, then beat in the sugar until the mixture is pale and creamy. Stir in the pumpkin and lemon juice. Fold in the flour mixture. In a clean bowl, beat the egg whites until stiff. Fold into the cake mix and spread in a greased and lined 30 x 12 cm/12 x 8 in Swiss roll tin (jelly roll pan) and sprinkle the walnuts over the top. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until springy to the touch. Sift the icing sugar over a clean tea towel (dish cloth) and turn the cake out on to the towel. Remove the lining paper and roll up the cake and towel, then leave to cool.

To make the filling, gradually beat the sugar into the cream cheese and vanilla essence until you have a spreadable mixture. Unroll the cake and spread the filling over the top. Roll up the cake again and chill before serving sprinkled with a little more icing sugar.