Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes light and slightly frothy, about 2 minutes, with a gentle aroma developing.
- Gently fold in the pumpkin puree and honey until the batter is smooth and uniform, with a slightly thicker texture.
- In a separate bowl, sift together the flour, cinnamon, nutmeg, and salt to combine evenly.
- Gradually add the dry ingredients into the wet mixture, folding carefully to maintain airiness and prevent deflating the batter.
- Pour the batter into the prepared baking sheet, spreading it out evenly with a spatula until smooth and level.
- Bake for about 12-15 minutes, or until the surface is golden and springs back gently when lightly pressed.
- Remove the sheet from the oven and immediately invert the hot cake onto a clean kitchen towel dusted lightly with powdered sugar or extra flour.
- Gently peel away the parchment paper and roll the sponge cake along with the towel, starting from one long edge, to create a tight spiral. Let it cool completely in this rolled shape to set the roll's structure.
- Meanwhile, prepare the honey glaze by warming a small saucepan with extra honey until it becomes pourable and shiny, about 1-2 minutes over low heat.
- Unroll the cooled cake gently and spread a layer of pumpkin filling or leave it plain if preferred, then re-roll carefully. Place on a serving dish.
- Drizzle the warm honey glaze over the top of the rolled cake, allowing it to pool in the spiral and give a glossy finish. Slice and serve once the glaze is set, revealing the beautiful spiral inside.
Notes
Ensure the sponge is not overbaked to keep it tender and moist. For an extra touch, add a sprinkle of chopped walnuts or cranberries inside the roll before re-rolling. Serve sliced and drizzled with additional honey for an elegant presentation.