Pumpkin Cake Roll with Mascarpone Whipped Cream

Prepare the Pumpkin Cake:

Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
Add the pumpkin puree to the egg mixture and mix until combined.
Gently fold in the flour mixture until just combined.
Spread the batter evenly into the prepared pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting at the short end, roll up the cake and towel together. Cool completely on a wire rack.
Prepare the Mascarpone Whipped Cream:

In a large mixing bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 10 servings