Pumpkin Roll Cake

To stick with the holidays theme and the need to use up the pumpkin puree, I've decided to bake a pumpkin roll cake.

It's delicious, light and not too hard to make. You can find the recipe here. The recipe is good as is so I did not change anything to it. However, rolling the cake can be quite tricky. I had a few tries and still haven't got it quite right.

Here is how I do it:

1. Once the cake is done set it aside. The cake should not be left to cool longer than 5 minutes before the first rolling. Meanwhile, dusted some powered sugar on a clean towel (I use cotton dish towel but some people uses a pillow case). Make sure to dust the towel throughly, this will prevent the cake from sticking to the towel when you have to roll it out.

2. Use a small knife and ran through the edges of the sheet pan then slowly flipping the cake onto the towel.

3. Peel of the baking sheet that was use on the bottom of the cake. Gently roll up the towel with the cake inside.

4. Put the towel rolled cake on a wire rack and leave it out until completely cool.

5. Gently unroll the cake. This part is usually the hardest part for me because the cake would break when I unroll it. But don't worry if your cake breaks. The cream cheese filling will help holding it up when you roll it back.

6. Spread the cream cheese frosting evenly onto the cake and roll the cake back but this time without the towel.

7. Wrap it in a plastic or aluminum foil wrap and put it in an air-tight container and refrigerate until serve.