Description
Seasonal magic comes alive in this delightful Pumpkin Roll Cake, blending warm spices with creamy cheese frosting. Elegant curves and rich autumn flavors invite you to savor a slice of comforting nostalgia.
Ingredients
Scale
Main Ingredients:
- 3/4 cup (180 ml) all-purpose flour
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2/3 cup (160 ml) pumpkin puree
Spices and Seasoning:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Filling and Topping:
- 8 ounces (226 g) cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 6 tablespoons (85 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375F (190C) and prepare a 15×10-inch jelly roll pan by lining it with parchment paper and applying a light grease coating.
- In a mixing bowl, thoroughly combine flour, baking powder, baking soda, and a blend of warm spices including cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate large bowl, vigorously whip eggs and sugar until the mixture becomes thick and pale, creating a fluffy texture.
- Incorporate pumpkin puree into the egg mixture, stirring until fully integrated and smooth.
- Gently fold the dry ingredient mixture into the wet ingredients, ensuring no lumps remain and creating a uniform batter.
- Carefully spread the batter into the prepared pan, using a spatula to create an even layer that reaches all corners.
- Bake for 13-15 minutes, watching for the cake to become slightly springy and golden, with edges pulling away from the pan sides.
- Immediately after removing from the oven, carefully transfer the hot cake onto a clean kitchen towel dusted with powdered sugar.
- Swiftly roll the cake and towel together, starting from the short end, and allow to cool completely at room temperature.
- Prepare the filling by whipping cream cheese, powdered sugar, butter, and vanilla until achieving a smooth, creamy consistency.
- Gently unroll the cooled cake and spread the cream cheese filling evenly across the surface, leaving a small border around the edges.
- Carefully re-roll the cake without the towel, ensuring a tight but gentle roll to prevent cracking.
- Refrigerate the rolled cake for at least one hour to set the filling and enhance the flavor melding.
Notes
- Roll the cake while it’s still warm to prevent cracking and ensure a perfect spiral shape when cooled.
- Use parchment paper with a slight overhang for easy cake removal from the pan.
- Dust the towel generously with powdered sugar to prevent the cake from sticking during the initial rolling process.
- When unrolling for filling, be gentle and patient to maintain the cake’s delicate texture and prevent tearing.
- Chilling the rolled cake helps the filling set and makes slicing cleaner and more precise.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie option.
- Enhance flavor by adding a sprinkle of extra spices or a drizzle of caramel sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 230 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg