Pumpkin Roll Loggie

I had another go at making the pumpkin spice roll and this time added the sunflower oil into the batter. The sponge turned out good enough to be rolled without breaking into pieces. Also I added to the top of the sponge a handful of chopped pecan nuts and sunflower seeds and the filling has got whipped cream with pumpkin flesh puree and chocolate rice. The recipe here is adapted from the one at the Kraftsfood website.

Ingredients:

3/4 cup cake flour
1 tsp baking powder
1 tsp cinnamon spice
1/4 tsp salt
30 gm sunflower oil
3 nos egg
1 cup caster sugar
1 cup pumpkin puree
1/2 cup chopped pecans
a handful of sunflower seeds

Whip up 300 gm non-dairy topping cream and use enough for the filling. The rest to be stored in a box and put in the fridge for further use.

Method:

Pre-heat oven to 190 degree C. Line a baking pan (10" x 14"x 1") with greaseproof paper.

Beat eggs and sugar in a bowl using mixer at high speed till the ribbon stage.

Add in the pumpkin puree and mix well.

Add in the flour, baking powder, cinnamon and salt and mix till well blended.

Add in the sunflower oil and mix well.

Spread evenly on the prepared baking pan and sprinkle with the pecan nuts and sunflower seeds.

Bake for 15 mins or till the top of cake springs back when touched.

Remove and allow sponge to cool till warm enough to invert the sponge out to remove the paper below.

Transfer sponge on to a clean piece of grease proof paper larger then the baking pan size.

Spread the whipped cream filling evenly and sprinkle with the pumpkin puree and chocolate rice.

Roll the sponge with the help of the paper starting from the longer side and then tightened the sponge using the cling wrap.

Leave the roll in the fridge for about two hours before cutting and decorating it with snow powder and Christmas ornaments.