In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.
Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.
Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.
Carefully unroll the cake. Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling. Spread the top with the filling holding back about 1” from the edges.
Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.
Cake can be held in the fridge for up to five days. Pumpkin roll will also freeze extremely well for up to 30 days. Roll in plastic wrap then wrap in foil. Allow to thaw about 1 hour before serving.
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