Pumpkin Roll with Cream Cheese Filling

1. 1 Eggspack 10 pcs ≈ $1.89 0.7 pcs
2. 2 Sugar 21 g
3. 3 Wheat flour 18 g
4. 4 Pumpkinpack 1 kg ≈ $2.80 46 g
5. 5 Cinnamon to taste
6. 6 Cream cheesepack 140 g ≈ $1.80 36 g
7. 7 Butterpack 180 g ≈ $1.60 9 g
8. 8 Powdered sugar 12 g
9. 9 Baking powder to taste
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Roast the pumpkin⁴ until tender, then mash into a purée.

2. Whip the egg with sugar for 3–4 minutes until pale and frothy.

3. Fold in the pumpkin⁴ purée, flour, baking powder, cinnamon, and salt.

4. Spread the batter thinly on parchment paper and bake for 12–15 minutes until springy.

5. Roll the warm cake tightly with the parchment and let cool for 20 minutes.

6. Beat the cream⁶ cheese, softened butter⁷, and powdered sugar until smooth.

7. Unroll the cake, spread with the filling, reroll, and chill for 1 hour.