Gnome Log Cake - Pumpkin Roll Cake Recipe

Ingredients:

• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• Additional confectioners' sugar, optional

Directions: - adjusted from original to incorporate use of the Lekue swiss roll kit

1. Place the Lekue baking sheet on an oven rack before spreading the batter. This will support the baking sheet. If using the baking sheet for the first time, wash and dry it by hand and lightly grease the pan the first few times you use it.
2. Preheat oven to 375°F.
3. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
4. In a small bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Fold into the egg yolk mixture. Combine the flour, baking soda, cinnamon, and salt; gently fold into the pumpkin mixture. Spread into the prepared Lekue baking sheet.
5. Place the rack with the baking sheet in the preheated oven.
6. Bake at 375°F for 12-15 minutes or until the cake springs back when lightly touched. Remove from the oven and allow it to cool for at least 5 minutes.
7. In a small bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla until smooth. Spread the filling evenly, leaving a 1/2-inch border around the edges.
8. Roll the cake using the baking sheet in a forward motion - see image for reference.
9. Cut off the ends of the cake, place it on a serving platter, and leave it to cool in the fridge.
10. Dust with confectioners' sugar if desired. Yield: 10 servings. Recipe Courtesy of TasteofHome.com

Decorating the Cake:

In advance of assembling this cake, create the chocolate door and ferns by piping chocolate or candy melts onto parchment. TIP: Do not use a metal tip to pipe décor; the metal will chill the chocolate too quickly and may plug the tip. Allow these pieces to set up.

1. Fashion a cake roll using your favorite recipe, or buy two commercially-prepared cake rolls. If using premade, cut the second roll into four pieces and use for the top cake "branch"; save the remaining pieces for additional log cakes.
2. Use icing to attach the top "branch" slice to the main roll.
3. Use chocolate icing in a #22 star tip to