In a large bowl or stand mixer, beat together the eggs, egg yolk, sugar, and sea salt until thickened and lightened in color (about 8 minutes). It should fall off the whisk in ribbons.
3๏ธโฃ Add Pumpkin & Vanilla:
Fold in the pumpkin puree and vanilla extract gently with a wire whisk to avoid deflating the eggs.
4๏ธโฃ Mix Dry Ingredients:
Sift the flour, baking soda, and pumpkin spice into the bowl. Carefully fold until no dry flour remains.
5๏ธโฃ Bake the Sponge:
Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 15-18 minutes or until a toothpick comes out clean and the sponge springs back when pressed.
6๏ธโฃ Cool the Sponge:
Prepare a clean kitchen towel by dusting it with powdered sugar. Once the sponge is baked, flip it onto the towel and peel off the parchment paper. Flip it again so the top is facing up. Starting from the short edge, roll the sponge with the towel tightly and let it cool completely.
7๏ธโฃ Make the Filling:
In a chilled bowl, beat the heavy whipping cream to medium peaks. In another bowl, beat the cream cheese, vanilla, powdered sugar, and sea salt until smooth. Fold in the whipped cream until stiff peaks form, being careful not to overbeat.
8๏ธโฃ Assemble the Roll:
Carefully unroll the baked cake. Spread an even layer of cheesecake filling all the way to the edges. Roll the cake back up (without the towel) and transfer to a serving dish. Cover and refrigerate for 4 hours or overnight.
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