Instructions
1. Make the sponge cake:
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Whip the eggs with sugar until the mixture becomes pale, fluffy, and triples in volume.
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Gently fold in the pumpkin purée with a spoon.
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Sift in the flour, baking powder, spices, and salt. Mix gently until just combined — the batter will be quite runny.
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Pour the batter into a baking tray (approx. 35×38 cm) lined with parchment paper, and spread evenly.
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Bake in a preheated oven at 190°C (375°F) for about 15 minutes, or until golden brown.
2. Prepare for rolling:
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Lay a clean kitchen towel on the table and dust it generously with powdered sugar.
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Place the baked sponge (paper side up) onto the towel.
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Carefully peel off the baking paper (if it sticks, place a damp towel on top for a few minutes to loosen).
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Roll the sponge up with the towel (from the shorter side) and let it cool.
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Once cooled, place it in the fridge for 30 minutes to set the shape.
3. Make the cream:
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Beat the softened butter with powdered sugar and vanilla sugar until fluffy.
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Add sour cream and lemon zest. Mix on low speed until the cream thickens.
4. Assemble the roll:
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Gently unroll the sponge. Spread the cream evenly, leaving a 2 cm border uncoated along the edges.
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Roll it up again tightly.
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Refrigerate to set for at least 1 hour.
✨ Enjoy this moist, zesty, and not-too-sweet dessert — perfect with tea or coffee. A true autumn treat!
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