Pumpkin Roll with Yogurt Cream

Preparation

Step 1: Prepare the pumpkin

• Preheat the oven to 175°C static.

• Clean the pumpkin, remove the seeds and peel, then cut 100 g of the flesh into cubes.

• Arrange the cubes on a baking tray lined with baking paper and bake for 25 minutes.

• Mash the pumpkin with a fork until you obtain a purée and leave it to cool.

Step 2: Prepare the sponge

• Butter a rectangular baking tin (21 × 28 cm).

• Wet and squeeze out a sheet of baking paper, then use it to line the tin, leaving some paper overhanging the long sides.

• Butter the baking paper as well. In a bowl, whisk the eggs, sugar and pumpkin purée with electric beaters until smooth.

• Add the sifted flour, salt, baking powder and vanilla powder, then mix well with the beaters until there are no lumps.

• Pour the mixture into the tin and bake for about 15 minutes (test with a skewer).

• Remove from the oven immediately and, using the baking paper to help you, roll up the sponge starting from the short side, leaving the paper inside.

• Leave to cool completely.

Step 3: Prepare the cream

• Using electric beaters, whisk together the yogurt, cream cheese, icing sugar and corn starch until smooth and even.

• Place the cream in the fridge for 1 hour.

Step 4: Fill and finish

• Carefully unroll the cooled sponge.

• Spread the cream over the entire surface, then roll it up again, this time without the baking paper.

• Wrap the roll in cling film and place it in the fridge for at least 3 hours.

Step 5: Serve

• Remove the cling film, dust with icing sugar and cut the roll into slices about 1 cm thick, moistening the knife blade as you go.