Preheat your oven to 375°F (190°C). Line a 12x17-inch baking pan with parchment paper.

In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt.

Separate 4 large cold eggs into two bowls. Beat the egg whites with 50 g of granulated sugar until stiff peaks form.

In the yolk bowl, add 100 g of sugar, 180 g of canned pumpkin puree, and 1½ teaspoons of pure vanilla extract. Whisk until creamy.

Gently sift the flour mixture into the pumpkin mixture. Fold the dry ingredients into the wet mixture until just combined.

Gradually fold the beaten egg whites into the pumpkin batter until no streaks are visible.

Pour the batter into the lined baking pan, spreading it evenly to the corners.

Bake for 12-13 minutes. The cake is done when its center springs back to the touch.

Invert the cake onto a dusted parchment. Roll the warm cake tightly into a log and let it cool completely.

Combine 250 ml of cold heavy cream with 40 g of powdered sugar and the chai spices; whip until stiff peaks form.

Unroll the cooled cake, spread the chai whipped cream evenly, and roll it back up.

Wrap the Pumpkin Chai Swiss Roll in plastic wrap and refrigerate for 1-2 hours.

Trim off the ends of the roll for a clean presentation. Dust with powdered sugar before serving.