Pumpkin spice cake roll

We are going to have a big dinner with friends. So I am planning to give a loaf to each friend who comes. This is another cake I am trying out. After my first experiment with jelly roll, I am going to try again, this time not to over bake the cake. This cake is adapted from KAF cookbook. I really enjoy that cookbook.

Recipe: Pumpkin spice roll (1 roll)

Ingredients
Cake
- 3/4 cup unbleached all-purpose flour
- 1 tp baking powder
- 1 TB Trader Joe's pumpkin pie spice
- 1/2 tp salt
- 3 eggs
- 1 cup sugar (could use 1/2 for less sweetness)
- 2/3 cup fresh pumpkin, mashed finely
- 1 tp lemon juice
Filling
- 1/2 cup heavy whipping cream
- 1 TB sugar
- 1/4 tp ginger powder
- 1-2 TB low-fat cream cheese

Procedure:
1. Preheat oven to 375F. Line a 10x15 pan with parchment paper. Prepare a large sheet of paper towel, dusted very heavily with confectioners' sugar.
2. Sieve together flour, baking powder, spice, and salt.
3. Mix together eggs, sugar; beat until fluffy and light yellow.
4. Add, in 2 small batches, pumpkin and lemon juice to beaten eggs. Beat again to restore fluffiness.
5. Fold in dry ingredients gradually, about 2 TB at a time.
6. Pour batter into lined pan. Make sure it spreads flat over the whole pan.
7. Bake at 375F for about 13-15 minutes, until center is golden brown, and bounces back like a spring when pressed. Do not over bake. Press top to check only when its color is already golden brown.
8. Remove pan from oven. Allow to cool for a minute. Then turn it out, up-side down, on paper towel.
9. Remove parchment paper very carefully from bottom of cake. Trim off hard edges on the long side.
10. Roll up cake carefully together with paper towel. Allow to cool for 15 minutes or more.
11. Meanwhile, prepare filling. Beat all ingredients until creamed.
12. Unroll cake. Spread filling on the cake. Roll back up.
13. Roll back without towel. Place seam side down. Chill until ready to serve.
14. Dust with confectioners' sugar before serving.

Results:
8:52am, ingredients for sheet cake:

9:10am, eggs and sugar to beat:

9:11am, beating at setting 1:

9:14am, beating increased to setting 3:

9:17am, after first 6 minutes of beating on low (1-3) setting, batter still not quite light enough:

9:17am, beaten height:

9:19am, beaten for 2 more minutes at high setting (4 and above); batter momentarily standing:

9:22am, calabasa and lemon juice added to batter and beaten to strengthen fluff:

9:22am, batter top after beating in calabasa:

9:22am, batter height:

9:27am, batter rested 5 minutes, prepared to fold in dry ingredients:

9:28am, flour to add in using a sieve, this prevents collapsing the egg structure in batter:

9:31am, folding in flour:

9:39am, rolling in the tool to fold in flour (taking 10 minutes):

9:40am, thickness of batter when all flour is in:

9:41am, height of final batter:

9:46am, batter poured into pan:

9:46am, height of batter in pan:

9:46am, to bake at 375F:

9:57am, preparing a sheet of paper towel with confectioners' sugar:

9:59am, dusted paper towel (should be much more generous with confectioners' sugar next time!):

9:59am, sheet cake baked 13 minutes:

10:03am, top of cake:

10:03am, texture of top of cake:

10:04am, elasticity of top:

10:05am, center texture (still moist):

10:05am, corner's texture (much drier):

10:05am, contrast between center and border:

10:06am, carefully unwrap edge to test how sticky the cake is to parchment paper:

10:06am, cake turned out on paper towel:

10:07am, paper very carefully removed:

10:09am, trimmed edges on the long side:

10:11am, elastic interior even at the edge, meaning that cake is just done, very good:

10:10am, cross section when rolled:

10:15am, roll allowed to cool on rack:

10:26am, filling ingredients except sugar:

10:29am, filling to beat with sugar:

10:37am, beaten by hand for 8 minutes:

10:38am, beaten for 9 minutes:

10:41am, beaten for 11 minutes:

10:41am, cream texture:

10:41am, unrolling sheet cake; the moist center got stuck to towel because of insufficient confectioners' sugar:

10:42am, cake unrolled:

10:43am, spreading cream non-uniformly on cake, so that most of the cream is on the inner part of the roll; extra cream will get pushed to the outer part of the roll during the rolling:

10:48am, cake rolled back:

10:49am, 2 sides of cake:

10:50am, cross section of cake:

10:52am, cake wrapped in plastic to chill:

10:53am, all loaves for Thanksgiving:

Observations:
1. This time the cake is really soft and spongy. I am very satisfied.
2. Much much more confectioners' sugar is needed when rolling up the warm cake in towel.
3. Comparing this one with my first cake roll, I find this cake very sweet. The other cake has 4 eggs and 1/2 cup sugar. This one has 3 eggs and 1 cup sugar. The amount of flour is the same, 3/4 cup.
4. The batter fills up one 5x10 pan. The same amount may also fill up 1 medium loaf pan. However, with the lightness of this batter, if it is poured into a loaf pan, the weight of the batter may cause the cake to collapse while baking.