Pumpkin Spice Cake Roll

This week we have a tasty, and visually attractive holiday dessert. It isn’t as difficult as you might think!

Cake:

3/4 cup Flour

1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger
1/4 teaspoon ground All Spice
1/4 teaspoon ground Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup granulated Sugar
2/3 cup canned Pumpkin (about 1/2 off a small can)
1 cup chopped Pecans

For the Filling/Frosting:

20 to 22 oz soft white Goat Cheese, warmed to room temperature (The cheese logs from Costco are great)
2 1/2 cups powdered sugar
1 stick Butter, softened
2 teaspoons Vanilla Extract

Powdered sugar to coat a towel (used for rolling).

For the Cake:

Preheat your oven to 375 degrees F.

Grease a 12 x 16 inch sheet pan.  Line it with waxed paper then grease and flour the pan and waxed paper.

Lay out a kitchen towel larger than your sheet pan and cover liberally with powdered sugar. (It should take 1/4 to 1/3 cup of powdered sugar.)

Combine the dry ingredients, including the spices, in a small mixing bowl.

In a large mixing bowl, beat the three eggs. When light, add the granulated sugar and beat until it thickens. Add the pumpkin and beat until well combined. Add the dry ingredients 1/3 at a time, mixing well each time.

Spread the batter evenly in your sheet pan. Sprinkle with the pecans. Bake for 12 to 15 minutes. The cake should spring back when you touch it.

Remove the cake from the oven, loosen the edges with a knife and immediately turn out onto your sugar covered towel. Roll up in the towel, starting on a narrow end. Place on a wire rack and let cool completely.

While the cake cools, make your frosting (which is also your filling.) In a large mixing bowl, beat together the goat cheese, butter and powdered sugar. When well combined, beat in the vanilla. This should give an easily spreadable frosting. If it’s too stiff, you can add a little bit of milk, 1 teaspoon at a time (it won’t take much.)

Once cool, unroll your cake. Spread 1/2 of the frosting evenly over the cake. Roll the cake back up. If necessary, trim the ends so they are even. Wrap it tightly in plastic wrap and refrigerate at least an hour. Remove from the refrigerator, place on your serving dish and frost with the remaining frosting.

Slice to serve.