10 Serves
112 Mins
Preheat your oven to 175°C and line a jelly roll pan with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
1665 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
2256 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
1788 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and pumpkin pie spice.
In a separate bowl, beat the eggs and sugar together until thick and pale using a hand mixer.
Gently fold the pumpkin puree and vanilla extract into the egg mixture, then gradually incorporate the dry ingredients until just combined.
Spread the batter evenly into the prepared pan and bake for 15 minutes or until the cake springs back when touched.
Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it up while warm to set the shape.
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