Eggless Pumpkin Cake Roll

Directions

• In a bowl add All-purpose flour (मैदा), cinnamon (दालचीनी) powder, baking soda, baking powder, ginger (अदरक) powder, ¼ cup icing sugar and salt. Mix well.
• In another bowl take canned pumpkin puree and sugar. Mix well.
• Now add melted coconut oil, 2 tsp. vanilla essence. Mix very well.
• Combine these two bowl mixture together and mix well until completely blended.
• Take jelly roll pan and spray oil on it. Line pan with wax paper and spray oil on it also.
• Spread the batter on this oil spray pan evenly with spatula to make a very thin sheet.
• Now bake it on preheated oven to 180° C for 15-20 minute or until a toothpick inserted in the centre of the cake comes out clean.
• Take pan out of oven and immediately loosen cake from sides of pan with the help of knife and invert on a towel dusted with powdered sugar. Remove wax paper and roll up towel and cake. Cool completely on wire rack, seam-side down.
• Meanwhile prepare the cream cheese filling, in a large bowl take whipped cream and butter. Mix well with blender to make creamy mixture.
• Add the remaining icing sugar and vanilla essence. Mix very well.
• Refrigerate it for 20-30 to firm up, but filling must be creamy and easy to spread.
• Unroll the cool cake sheet and spread the filling over it evenly.
• Re-roll the creamy filled cake sheet without towel and wrap it with plastic wrap.
• Cover it with aluminium foil and towel; now store the roll in refrigerator for 2 hours.
• After two hours remove the roll from towel, aluminium foil and plastic wrap. Cut and serve cool.