Place the eggs and sugar in a large mixing bowl and whip on high speed for a full 5 minutes (minimum), until very pale and tripled in volume.
Step 2
Place the flour, cinnamon, baking powder, salt, nutmeg, and ginger in a medium bowl and whisk to combine.
Step 3
Place the pumpkin, sour cream, melted butter, milk, and vanilla in a medium bowl and whisk to combine.
Step 4
When the egg/sugar mixture is very pale and tripled in volume, gently fold in the flour mixture.
Step 5
Gently fold in the pumpkin mixture, and transfer the batter to the prepared pan, smoothing it out into an even layer.
Step 6
Transfer batter to prepared 10-inch by 15-inch jelly roll pan. Bake for 22 to 28 minutes at 325 F.
Step 7
While the cake is still hot, dust it generously with powdered sugar, then lay a clean kitchen towel on top.
Step 8
Starting at the short side with the parchment overhang, carefully roll the cake and the towel together into a tight cylinder, cinnamon-roll style.
Step 9
Allow cake to cool. Unroll and spread the filling on in an even layer. Re-roll the cake and filling together and chill in the refrigerator until set. Dust with powdered sugar.
When I find myself with a few free moments, I head straight for my kitchen! I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!