Pumpkin Roll Cake

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Pumpkin Roll Cake
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Pumpkin Roll Cake

Recipe by Nana PastriesCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep Time

15

minutes
Bake Time

15

minutes
Resting time

1

hour 

40

minutes
Total time

2

hours 

10

minutes

Perfect and fluffy autumn pumpkin roll cake.

Ingredients

  • Roll Cake

  • ¾ cup all-purpose flour

  • A pinch of salt

  • 1 tsp ground cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 3 eggs

  • 1 cup sugar

  • 2 tsp vanilla extract

  • ⅔ cup pumpkin puree

  • Cream cheese filling

  • 180g cream cheese (room temperature)

  • 6 tablespoons butter (room temperature)

  • ¾ cup powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Roll Cake
  • Preheat the oven to 375F/190F.
  • Sift the flour, salt, spices, baking soda and baking powder into a bowl, whisk together and set aside.
  • In another bowl, whisk together the eggs, sugar and vanilla until fluffy.
  • Add the pumpkin puree and mix until smooth.
  • Pour the dry mixture into the wet and fold in until combined.
  • Prepare a 10”x15” baking tray with parchment paper (Remember to cut the paper bigger than the tray so it has an extra inch on the sides)
  • Pour the batter into the parchment lined pan and even out the batter with a spatula (Give the tray a few taps on your work surface to release any large air bubbles).
  • Bake for 13-15 minutes at 375F/190F or until a toothpick inserted in the center comes out clean.
  • Once you take the cake out of the oven, quickly flip the cake onto a slightly damp kitchen towel that is larger than the cake on your work surface.
  • Peel off the parchment paper and begin to roll the cake tightly with the kitchen towel starting with the short side of the cake (Do this slowly and very gently and don’t squeeze the cake too tightly because this may create cracks).
  • Let the rolled cake cool completely.
  • Cream cheese filling
  • Using a stand mixer fitted with a whisk attachment or a hand mixer, cream together cream cheese and butter.
  • Add powdered sugar and vanilla and beat until fluffy and smooth.
  • Assembling
  • When the cake has cooled completely, gently unroll the cake and spread the filling evenly on top using a rubber spatula (leaving about half an inch unfrosted on every side).
  • Gently roll the cake back up without the towel.
  • Tightly wrap the cake with plastic wrap and chill the cake in the fridge for at least 1 hour.
  • Once the cake is chilled you can add more cream cheese frosting at the top of the cake for decoration, cut and enjoy!

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