Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together sifted flour, cinnamon, ginger, and salt to combine evenly.
- In another bowl, beat the eggs and sugar with a whisk until the mixture becomes pale and slightly thickened, about 2-3 minutes.
- Fold in the pumpkin puree and vanilla extract into the egg mixture until smooth and combined.
- Gently fold the wet ingredients into the dry ingredients using a silicone spatula, mixing just until no streaks remain. Avoid overmixing to keep the batter light.
- Pour the batter into the prepared baking sheet and gently spread it into an even layer with a spatula, reaching all corners.
- Bake the sponge in the preheated oven for about 15-20 minutes, or until the top springs back when lightly pressed and a toothpick inserted comes out clean.
- Remove the sponge from the oven and place a clean kitchen towel over it. Carefully flip the baking sheet to turn the sponge onto the towel, then peel away the parchment paper.
- Starting from a short edge, roll the warm sponge tightly with the towel to create a spiral shape. Let it cool completely in this rolled form, about 20 minutes.
- Meanwhile, prepare the honey glaze by heating the honey and melted butter together briefly until combined and slightly warm. Set aside.
- Unroll the cooled sponge carefully and spread the pumpkin filling evenly over the surface, then re-roll tightly without the towel.
- Transfer the rolled pumpkin log to a serving platter. Brush the honey glaze all over the surface with a pastry brush, allowing it to seep into the layers and give a shiny finish. Slice and serve.
Notes
For best results, refrigerate the roll for at least 1 hour before slicing to help set the filling and enhance flavor.