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Preheat oven to 350. Line a 10x15 jelly roll pan with
parchment paper, leaving an extra inch sticking up on
both long sides of the pan, so you can easily lift the cake
out after baking.
In large bowl, whisk together the flour, salt, soda and
cinnamon.
In separate bowl mix eggs, sugar, vanilla and pumpkin
until smooth.
Add dry ingredients to other bowl and stir just until
combined and no dry streaks remain.
Spread batter in pan and BAKE for 14-15 minutes until
toothpick comes out clean.
Immediately lift parchment paper and hot cake out of
pan and onto a flat heat-safe surface.
While cake is hot, starting at one of the short ends, use
your hands to gently and slowly roll the cake(and
parchment paper) all the way up.
Allow it to COOL COMPLETELY on top of wire cooling
rack. (This allows it to cool underneath the roll, and
keeps the cake from sweating)
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When the cake roll is cooling, mix the filling together
with an electric mixer until it is fluffy and smooth.
Once the cake is completely cooled, unroll it very
carefully. Gently smooth the filling in an even layer over
the cake.
Roll up the cake without the parchment paper. ( have this
ready-I use Saran Wrap to place it on with powdered
sugar sprinkled in area where cake will be laid. I then
sprinkle powdered sugar over top of cake before
wrapping rest of saran wrap around it. A small
sifter/strainer is great for doing this.)
I also dust the top with powdered sugar as you roll it
up. This helps keep it from being sticky.
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