Fluffy Pumpkin Spice Roll Cake with Cream Cheese Filling

Instructions:

1. Preheat oven to 375°F (190°C). Grease and line a standard 15x10 inch baking pan with parchment paper, ensuring overhangs serve as handles.
2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. Set aside.
3. In a stand mixer, beat the egg yolks, granulated sugar, and brown sugar until pale and thick. Beat in the pumpkin puree and 1 tsp vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. In a separate clean bowl, beat the egg whites until stiff, glossy peaks form. Gently fold one-third of the egg whites into the pumpkin batter to lighten it, then carefully fold in the remaining whites until no streaks remain.
6. Pour batter into the prepared pan, spreading evenly. Bake for 12–15 minutes, until the cake is set and springs back when lightly touched.
7. While the cake bakes, lay a clean tea towel on your work surface and dust generously with icing sugar. Invert the hot cake immediately onto the sugared towel and carefully peel off the parchment paper.
8. Starting at a short end, tightly roll the cake and the towel together. Place seam-side down on a cooling rack and allow it to cool completely (about 45 minutes) to set the shape.
9. To make the filling, beat the softened cream cheese and butter until smooth. Gradually add the sifted icing sugar, 1/2 tsp vanilla, and pinch of salt until light and fluffy.
10. Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border.
11. Re-roll the cake tightly without the towel to create a neat spiral. Wrap tightly in plastic wrap and chill for at least 1 hour before slicing.
12. Dust with extra icing sugar just before serving.