“I try to make 2 or 3 different recipes every week − Sunday is usually my baking day, and I solicit opinions from friends, family, and my colleagues at the Children’s Museum of the East End,” shares Hamptons baker and blogger, Paul A. Johnson.  “Not everything is a winner, which I’m happy to admit and write about on Stick It In Your Mouth, but no one really complains when you offer them a cookie.  Fortunately, my overall average is pretty good. The response has actually been so encouraging that I’ve started looking into selling in farmer’s markets next summer. We’ll see…”  Paul shares his delicious recipe for a Pumpkin Spice Cake Roll below.

PUMPKIN SPICE CAKE ROLL

INGREDIENTS

Cake
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin spice
1/8 teaspoon salt
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin

Filling
1 package (8 ounces) cream cheese, softened
4 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees and line a 15″ x 10″ jelly roll pain (17″ x 11″ will work too) with parchment paper. Grease and flour the parchment paper. Somewhere—preferably a kitchen counter-top—lay out a thin kitchen towel and sprinkle with powdered sugar.
2. Whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
3. In large bowl (I used a stand-up mixer because lazy) beat the yolks until thick and light yellow. Gradually add 1/2 cup of sugar and pumpkin, beating on high until smooth.
4. In separate bowl, beat egg whites until soft peaks form. Add remaining sugar and continue beating until those peaks get hard.
5. Fold egg white mixture into egg yolk mixture.
6. Gently fold in the flour mixture until thoroughly combined.
7. EVENLY Spread batter into prepared pan (don’t expect this batter to spread out when in the oven).
8. Bake for about 15 – 17 minutes until cake is springy to the touch. Allow to cool for 5 minutes before turning onto kitchen towl dusted with powdered sugar. Gently peel off wax paper and gently roll the cake starting at one of the short ends! Allow to completely cool on a wire rack.
9. In a small bowl, beat the cream cheese, butter, confectioner’s sugar, and vanilla until smooth.
10. Gently unroll cake and evenly spread cream cheese filling within 1/2″ of the cake edge. Re-roll your cake, cover, and freeze until firm.
11. To serve, cut 3/4′ slices and sprinkle with confectioners sugar.

*Fore more great recipes, be sure to follow Paul on Instagram, HERE