Instructions
1. Make the sponge cake:
Whip the eggs with sugar until the mixture becomes pale, fluffy, and triples in volume.
Gently fold in the pumpkin purée with a spoon.
Sift in the flour, baking powder, spices, and salt. Mix gently until just combined — the batter will be quite runny.
Pour the batter into a baking tray (approx. 35×38 cm) lined with parchment paper, and spread evenly.
Bake in a preheated oven at 190°C (375°F) for about 15 minutes, or until golden brown.
2. Prepare for rolling:
Lay a clean kitchen towel on the table and dust it generously with powdered sugar.
Place the baked sponge (paper side up) onto the towel.
Carefully peel off the baking paper (if it sticks, place a damp towel on top for a few minutes to loosen).
Roll the sponge up with the towel (from the shorter side) and let it cool.
Once cooled, place it in the fridge for 30 minutes to set the shape.
3. Make the cream:
Beat the softened butter with powdered sugar and vanilla sugar until fluffy.
Add sour cream and lemon zest. Mix on low speed until the cream thickens.
4. Assemble the roll:
Gently unroll the sponge. Spread the cream evenly, leaving a 2 cm border uncoated along the edges.
Roll it up again tightly.
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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