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Pumpkin Swiss Cake Roll with Hazelnut Buttercream

Ingredients

• For the cake:
• 4 1/2 ounces (1 cup) cake flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup packed dark brown sugar
• 2/3 cup pumpkin purée (I prefer Libby’s)
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar, for rolling
• For the hazelnut syrup:
• 2 tablespoons sugar
• 1 tablespoon hazelnut liqueur (such as Frangelico) or vanilla extract
• 1 tablespoon water
• For the buttercream:
• 1 cup sugar
• 4 large egg whites
• 1 1/2 cups (12 ounces) unsalted butter, cubed and softened
• 2 tablespoons hazelnut liqueur (such as Frangelico) or vanilla extract

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