A delightful pumpkin roll filled with a creamy and sweetened cream cheese filling, perfect for festive occasions.
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Using parchment paper ensures easy removal of the cake after baking.
In a mixing bowl, beat the eggs and granulated sugar substitute until thick and pale.
Beating the eggs well incorporates air, making the cake light and fluffy.
Add the pumpkin puree, cinnamon, and nutmeg to the egg mixture and mix until combined.
Ensure the spices are evenly distributed for a consistent flavor.
Gently fold in the self-rising flour until just combined.
Avoid overmixing to keep the batter airy.
Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Keep an eye on the cake to prevent overbaking, which can make it dry.
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar and roll it up gently. Let it cool completely.
Rolling the cake while warm helps it hold its shape without cracking.
For the filling, beat the cream cheese until smooth, then mix in the powdered sugar substitute and whipped topping until creamy.
Ensure the cream cheese is at room temperature for easier mixing.
Unroll the cooled cake, spread the filling evenly over it, and re-roll it tightly.
Spread the filling evenly to avoid lumps and ensure every slice has a good amount.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Chilling helps the roll set and makes slicing easier.
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