Spicy Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla
• 2/3 cup canned pure pumpkin
• Icing sugar*
• 4 cups vanilla ice cream, softened

Directions

1. Preheat oven to 375ºF.
2. Line a greased 10x15 inch rimmed baking sheet with parchment paper; grease parchment paper. Set aside.
3. Combine flour, cinnamon, baking powder, ginger, nutmeg and salt in a medium bowl. Set aside.
4. Using high speed of an electric mixer, beat eggs until slightly thickened, about 5 minutes. Gradually add sugar and vanilla, beating until combined.
5. Using low speed, add pumpkin and flour mixture; beat just until combined.
6. Spread batter evenly into prepared pan.
7. Bake until top springs back when lightly touched, about 13 – 15 minutes. Meanwhile, sprinkle a clean lint-free tea towel with icing sugar and set aside.
8. Run a knife around sides of pan to loosen. Immediately turn cake out onto prepared tea towel sprinkled with icing sugar. Remove parchment paper. Roll cake and towel together, starting with short edge. Cool completely.
9. Unroll cake and remove towel. Spread cake with softened ice cream. Roll to enclose filling. Place cake log on a piece of plastic wrap. Wrap and freeze until firm. May be prepared to this point and frozen for up to 1 week.
10. Remove cake log from freezer and trim edges. Place seam side down on a serving platter and let stand for 10 minutes. Dust with icing sugar.