1. Bring 4 eggs and cream cheese to room temperature and preheat your oven to 400 F. Also take a jelly roll pan, place some parchment paper on it and spray with oil so nothing sticks.

2. To a bowl add flour cinnamon, cardamon, salt, and baking powder. Sift all of these into another bowl.

3. Pull out your mixer. Crack your eggs into the mixing bowl. Then, beat until foamy. Once foamy, move to the next step.

4. While the mixer is on, sprinkle your sugar over the eggs. Do this for about 5 minutes. If the egg mixture drips in ribbons, you’ve done it right.

5. Next, add your saffron-infused water. I whipped that in. Key: don’t use a beater when folding in dry ingredients.

6. Now, fold the flour mixture into the egg mixture. Just enough to have it blended. Pour the mixture onto your cooking sheet.

7. Place the cake in the oven for 12 minutes, then check. It took me about 15 minutes in the oven.

8. Prepare a terry cloth for your cake. Sprinkle powdered sugar over it. Then, drop the cake over the cloth. I then cut the rough ends off. (watch video)

9. Now you roll the cake while it is still warm. It helps, again, to watch videos. Put on the wire rack to cool.

10. Now prepare your cream cheese filling. Put your pumpkin and cream cheese in a mixer. Add sugar, and mix. Then add vanilla.

11. Take your cooled cake and now add your filling. Spread evenly over unrolled cake. Now, roll it right back up.

12. I took some more powdered sugar and crushed cardamom and sprinkled it over the cake for presentation.