Whipped Toffee Pumpkin Roll

Whipped Toffee Pumpkin Roll

3 eggs

1 cup sugar

1 1/2 teaspoon pumpkin pie spice

1 teaspoon Nielsen Massey vanilla paste

2/3 cup pumpkin puree

3/4 cup self-rising flour

Parchment paper

Powdered sugar

Preheat the oven to 375 degrees. To prepare your pan, grease a baking sheet (with sides) with shortening all over. Then place a piece of parchment paper on the baking sheet and smooth down. Now, grease the parchment paper just like you did the baking sheet.

In a large mixing bowl or stand mixer, beat the eggs for 3 minutes until light and fluffy. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice till it is thoroughly combined. Slowly mix in the self-rising flour till there are no lumps. Pour the cake batter onto the prepared baking sheet and spread to cover. Tap the cake on the countertop to release any air bubbles and baker for 13-15 minutes.

While the cake is baking, prepare the towel for rolling. All you need to do is lay a kitchen tea towel on your countertop flat. Sift powdered sugar all over the top of the towel. Once the cake is done remove the cake from the oven and while it is hot quickly flip the cake onto the towel. Peel the parchment from the other side of the cake. Lay over the ends of the tea towel onto the cake, dust the top of the cake and roll the cake up into the towel. (Trust me…this works) Now, allow the cake to cool in the towel.