Try this incredibly delicious cake the pumpkin gives it a unique flavor, one not to be forgotten, once made you will keep making it, soft texture with a touch of spices is amazing.
Ingredients
For the sponge:
6oz soft cream cheese
1 tsp vanilla extract
6 pastured eggs, separated and room temperature
¼ tsp ginger
⅛ tsp sea salt
Coconut oil for greasing
¼ tsp allspice
½ tsp cream of tartar
1 tsp cinnamon
½ cup canned pumpkin
¼ tsp nutmeg
Sugar sweetener, equal to 1 ¼ cups of normal sugar
For the filling:
½ cup soft butter
1 tsp vanilla extract
8oz soft cream cheese
Sugar sweetener, equal to ½ cup of normal sugar
Instructions
- Heat the stove to 300°F.
- Line and grease a jelly roll tin with paper and coconut oil.
- Using a stand up mixer, beat the egg whites together with the tartar, when they begin to peak they are ready.
- Meanwhile, mix together the pumpkin, cheese, vanilla, egg yolks and spices, using a separate bowl.
- Use a blender for this stage so you end up with a smooth cream.
- Next, gently mix in the egg whites.
- Place evenly onto the jelly pan and cook for 30 minutes.
- Once ready take out and leave to cool on a rack for a minimum of 20 minutes.
- Now, place the filling ingredients into a blend and cream.
- Take the cake and open it up, then smear the filling mix over and roll up again.
- When rolled place in either cling wrap or greaseproof paper to hold for 2 ½ hours.
- When ready to serve unwrap and slice, this will keep for 2 days in the fridge.