As soon as I saw it, I really wanted to make the pumpkin cake roll in SAVEUR Magazine's November 2007 issue that is dedicated to American Thanksgiving. We nneeeeeeeeded to try this cake! I cooked a pie pumpkin just so we could.
Bake the cake on a parchment-paper covered jelly roll pan. As soon as the cake is baked, carefully transfer it to a clean cotton tea towel and roll it up. (The SAVEUR recipe suggests sprinkling the towel with icing sugar. Don't do it!! The cake is already quite sweet enough!) Allow the cake to cool before unrolling it again to spread with cream cheese filling.
Use the tea towel as an aid to carefully roll up the cake again.
Did I mention that the SAVEUR recipe calls for the tea towel to be covered in icing sugar? As soon as I saw the rolled up cake, I knew it was too much and made a futile attempt to brush some of the sugar off. (ha. not a chance... I hardly removed any!)
Use the tea towel to transfer the cake to a platter.
Cover it with plastic and allow to cool in the fridge. This was another mistake. We should have left the cake on the counter uncovered to cool. The sugar melted into the cake, making it even sweeter!
Slice to serve. People who love sweets will LOVE this cake. (I will love it when I make it again using far less sugar.)