Perfect your roulade swirl with this impressive pumpkin dessert, which is ideal for all your fall dinner parties.
This recipe is courtesy of David Venable, host of QVC's In the Kitchen with David.
Preheat the oven to 375 degrees F. Lightly spray a 15-inch-by-10-inch jelly roll pan. Line the pan with parchment paper. Spray the parchment paper with more oil and sprinkle with flour to coat evenly. Shake off the excess flour and set aside.
Combine the flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda together in a bowl. Lightly whisk them so they’re fully incorporated. Beat the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment until thick and light in color. Add the pumpkin purée and mix on low-speed until combined. Add the flour mixture and mix on low until evenly distributed.
Pour the cake batter into the prepared pan and spread evenly. Bake for 12-14 minutes, until the top of the cake springs back when touched.
Sprinkle a thin cotton kitchen towel with confectioner’s sugar to completely cover the towel. When the cake is baked, loosen it from the tray and turn it out onto the prepared towel. Carefully peel off the parchment paper and roll up the cake and towel together, starting with the narrow end. Let the cake cool.
Cream together the cream cheese and margarine until smooth. Mix in the vanilla extract. Add the confectioner’s sugar, cinnamon, and allspice. Whip together until light and fluffy.
Unroll the cake and cover it with the cream cheese mixture. Roll the cake again, without the towel.
Wrap the cake in plastic wrap and refrigerate it for at least 2 hours. Dust with confectioner’s sugar before serving.