This recipe byNatashas Kitchenis the best autumn dessert I have ever made.
The flavors are insane!
Serve it with coffee, and you have a delicious treat at home.
Image by Natashas Kitchen via YouTube
Sift until well combined, then set aside.
Step 3:
Get a large mixing bowl and add eggs and sugar.
Turn the mixer on low speed, then transfer the pumpkin puree.
Mix until well incorporated.
Next, add the flour mixture and mix until just combined.
Scrape the sides and fold a few times using a spatula.
Step 4:
Transfer the batter to the prepared cake pan and spread evenly.
Bake for 12 to 14 minutes or until the top springs back when touched.
Once done, immediately turn the cake onto the prepared towel then remove the parchment paper.
Gently roll the cake and towel from the short end into a log.
Set it seam-side down and place it in a wire rack to cool completely for about 1 1/2 hours.
Step 5:
Time to make the filling.
Increase to high speed and beat for 2 to 3 minutes until fluffy.
verify to scrape the sides as needed.
Step 6:
Once the cake is cooled, assemble the cake.
Unroll the cake and spread the cream cheese frosting using an offset spatula.
Carefully re-roll the cake using the towel.
Dust the top and sides with powdered sugar.
