Pumpkin Spice Cake

Preheat oven to 375 degrees and place oven rack in the center of the oven. Grease and line a 15 x 10 inch baking tray. Grease the parchment paper as well. Set aside.

In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Place the eggs along with the sugar in your electric mixer. Beat on high speed for around five minutes, or until thick. You are looking for it to have about tripled in volume and quick thick. Beat in the vanilla extract and the pumpkin purée. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.

Bake for about 10-12 minutes or until a toothpick inserted in the center comes our clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a damp dish towel that has been sprinkled with icing sugar. Carefully remove the parchment paper, sprinkle lightly with the icing sugar and roll up the pumpkin roll with the towel while it is still hot and pliable. Place on a wire rack to cool.

Add the cream and sugar to a glass bowl and refrigerate for about ½ hour. Remove from fridge and whip until soft peaks form. Gently stir in cinnamon.

Unroll the pumpkin roll, spread the filling and roll the cake back up again. You should now cover and chill the cake for a few hours. It can be left overnight and served the next day. The cake is best served at room temperature and looks pretty dusted with icing sugar with pecans on top.