Tuesday, April 16, 2024
HomeRECIPESPumpkin Roll

Pumpkin Roll

If you’re looking for a stunning pumpkin dessert that looks as good as it tastes, Pumpkin Roll is the answer! Made with real pumpkin and glazed cream cheese swirls, this cake is pure pumpkin perfection.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Ingredients :

For the cake
3 large eggs
1 cup of granulated sugar
⅔ cup pumpkin puree
1 teaspoon of lemon juice
1 teaspoon of baking powder
¾ cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon of ginger
½ teaspoon of nutmeg
½ teaspoon salt

For the filling:
1 cup of powdered sugar plus an additional cup ¼ to sprinkle on the towel
8 oz. cream cheese, softened
4 tablespoons of unsalted butter (softened)
½ teaspoon vanilla

HOW TO DO IT:

In a large mixing bowl, beat the eggs at high speed for 5 minutes with a hand blender. Slowly beat the sugar.
Add pumpkin and lemon juice. Set aside. Stir the rest of the ingredients. Fold the dry mixture into the pumpkin mixture. Spread the mixture in a gelatin roll mold lined with parchment paper. The gelatin mold should be 15x10x1-inch.
Bake at 375 for 15 minutes.
Turn cake over on a kitchen towel generously sprinkled with powdered sugar. Carefully remove the parchment paper from the cake. Starting at the short end, roll the cake in the towel and cool completely while rolling it.
As the cake cools, whisk in the powdered sugar, cream cheese, butter and vanilla until smooth. Carefully unroll the cooled cake and spread the filling over the cake. Roll the cake again, without the towel, and wrap it well in plastic.
Cool at least 1 hour before serving.

Notes

For good, crispy slices, place in the freezer for 30-60 minutes before cutting. Sprinkle with powdered sugar just before serving for a nice presentation.
It can be done in advance and refrigerated 1-2 days before serving.
Can be frozen for up to 2-3 months. Defrost overnight in the refrigerator before cutting.
Be sure to use the correct size gelatin roll tray. Using one that is too large will result in a thin cake that cracks very easily.
The towel should be a clean towel that has no fibers or patterns; flour sack towels work best.
Don’t skimp on the powdered sugar for the towel! It’s what keeps the cake from sticking to the towel when it’s rolled up.
Tip for taking the cake out of the pan: Place the towel with the powdered sugar over the gelatin pan and place a cooling rack over the towel. While holding the rack and towel firmly at the top of the gelatin mold, turn it over and remove the gelatin mold This is a little less messy than turning the cake over on the towel (powdered sugar flies everywhere!) But you still get powdered sugar everywhere.
There are many different reasons to break it, but to minimize the chances, roll up the cake while it is hot, take it out of the oven and let it cool completely before unrolling and filling it.