Pumpkin traybake with cream cheese icing

Preheat oven to 180 C / Gas 4.

In a medium bowl, mix the eggs, sugar, oil and pumpkin puree with an electric mixer until light and fluffy. Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Add to the pumpkin mixture and stir until thoroughly combined.

Spread the cake mixture evenly into an ungreased swiss roll tin. Bake for 25 to 30 minutes in preheated oven. Cool before icing.

To make the icing, cream together the cream cheese and butter. Stir in vanilla. Add icing sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled tray bake. Cut into slices.