Hazelnut Pumpkin Roll Cake

Ingredients for the cake:

• 3/4 cup all-purpose flour

• 1/4 cup hazelnut meal

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1/4 tsp allspice

• 1/8 tsp ground clove

• 1/4 tsp nutmeg

• 2/3 cup pumpkin purée

• 1 cup granulated sugar, divided

• 3 large eggs separated

• 1 cup diced roasted hazelnuts

• Powdered sugar for dusting

Ingredients for the filling: (beat together)

• 8 oz cream cheese at room temp

• 6 Tbs butter at room temp

• 1 tsp vanilla

• 1 cup powdered sugar

Directions

1. Preheat oven to 375 degrees.

2. Line a 15 by 10 inch baking sheet with parchment.

3. Oil and flour the parchment making sure you have parchment going up the sides.

4. Combine first 9 ingredients for cake. Set aside.

5. Beat egg whites while gradually adding 1/2 cup granulated sugar until it forms soft peaks. Set aside.

6. Beat egg yolks with 1/2 cup sugar and vanilla until light and fluffy.

7. Gently fold flour mixture into yolks, then fold egg whites into that.

8. Pour onto sheet pan spreading evenly.

9. Sprinkle the top with diced hazelnuts.

10. Bake 11-13 minutes or just until the top springs back slightly. Do not over bake.

11. Sprinkle a tea towel with powdered sugar that has been placed on another baking sheet.

12. Quickly Invert the hot cake onto the tea towel.

13. Remove parchment and gently roll the cake up while it is still hot, rolling the towel inside the cake.

14. When the cake has cooled, gently unroll and spread the cream cheese filling inside leaving about a 1/2 inch from the edges.

15. Roll the cake up again without the towel.

16. Chill 1hour and slice or freeze.