Eggnog Pumpkin Roll

Wash and cut the pumpkin. Place it in a baking tray lined with baking paper, and cover it with aluminum foil. Bake for an hour at 200°C. Keep in mind that the pumpkin needs to be peeled after baking so always bake more.

Mix the baked pumpkin in the blender, together with the eggnog, in order to get a fine pumpkin puree.

In a mixing bowl, beat the eggs and sugar together until pale, thick and fluffy, for about 5-7 minutes on a high speed setting. Add the pumpkin puree and whisk briefly until combined. In a separate bowl, sift together the flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the egg mixture and mix well with a spatula for about 15-30 seconds until no flour clumps remain. The final batter will be smooth in texture.

Rub a baking sheet with butter and cover it with a baking paper - press the baking paper down firmly. Spread the batter evenly on the baking tray. Tap the tray a few times on the counter to get rid of any trapped air bubbles. Bake the cake in the preheated oven at 180°C for 12 minutes. Remove the cake from the oven. Let it cool for about 2 minutes.

Lay out a new baking paper on a work surface and sprinkle with powdered sugar. Place the baked sponge upside down on it. Peel the upper baking paper from the cake. Sprinkle the top of the sponge cake with powdered sugar as well and roll it up from the shorter side along with the bottom baking paper. Let the cake cool completely.

Meanwhile, make the filling. Beat the cold whipped cream in a mixing bowl until soft peaks form. Add powdered sugar and whip the cream until stiff. Add eggnog 1 tablespoon at a time, slowly. Be careful not to over whip.

Once the cake is cool, carefully unroll it. Spread the filling over the top of the cake, leaving an edge at the end. Starting at the narrow end, re-roll the cake. Refrigerate overnight. When ready, place the cake on a serving plate and sprinkle it with some more powdered sugar.

Serve with a glass of cold eggnog.