JW Recipes

 

What you need:

2 large eggs
2/3 cup (4 2/3 oz) granulated sugar
1/4 tsp salt
1/2 cup plus 1 tbsp pumpkin puree
1/2 cup (2 1/2 oz) all-purpose flour
1/2 plus 1/8 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 plus 1/8 tsp tsp ground ginger
1/4 plus 1/8 tsp ground nutmeg
8 oz cream cheese, softened
3/4 cup (3 oz) confectioners’ sugar, plus extra for dusting
2 tbsp (1 oz) unsalted butter, softened
1 tsp juice and 1 tsp zest from 1 lemon
4 oz white chocolate, melted and slightly cooled, plus extra for shavings

What you do:

preheat the oven to 190 C  /375 F / gas mark 5

Line a 9- by 13-inch sheet pan with grease proof  paper. In mixer fitted with whip attachment, whip eggs on medium high speed until frothy. Slowly add sugar and increase speed to high. Whip until thick and lemon colored, about 5 minutes. Whip in salt.

Remove from mixer and begin to fold in pumpkin. When roughly mixed, sift flour, baking powder, cinnamon, ginger, and nutmeg into the bowl. Continue to fold in until just combined.

Spread into pan and bake until just set, about 15 minutes. Run knife along edges of cake to loosen. Let cool in pan 10 minutes, then gently slide paper and cake onto cooling rack to cool completely, about 30 minutes.

Beat cream cheese, confectioners’ sugar, and butter on mixer fitted with paddle on medium speed until light and fluffy, about 2 minutes. Beat in lemon juice and zest. Remove from mixer and fold in melted chocolate. If loose, chill until just thick enough to spread (but still soft).

Transfer cake (with grease proof paper still attached) to work surface. Spread cream cheese filling evenly over cake, keeping within about 1/2-inch on all sides. Starting from short end, gently roll up cake into a tight roll, carefully peeling back paper as you go. Chill to set, at least 2 hours . When ready to serve, transfer to serving plate and trim ends. Top with white chocolate shavings and icing sugar.