Breakfast/Brunch/ Dessert/ Thanksgiving

PUMPKIN ROULADE (CAKE ROLL)

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Ingredients

  • Serves 10-12:
  • 3 eggs
  • ​3/4 cup all purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ​1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup canned pure pumpkin puree
  • 1 cup granulated sugar
  • 1 tablespoon orange juice
  • ​1 cup finely ground walnuts or pecans
  • ​For the filling:
  • ​zest of half orange
  • 6 tablespoons unsalted butter, softened
  • ​8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • ​ 1 and 1/2 cups confectioner's sugar

Instructions

1

Preheat the oven to 375 degrees Fahrenheit. (190 degrees Celsius)

2

Grease a half sheet baking tray (16 1/2 x 11 1/2 inches) and line with parchment paper.

3

Sift together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Add the orange zest to the flour mixture.

4

Beat the eggs on high speed with the whisk attachment for 5 minutes, until thick and pale in color.

5

Gradually add the sugar and continue to beat until light and fluffy.

6

​Add the pumpkin puree and orange juice and whisk in until combined.

7

​Add the sifted flour in small batches and whisk in until combined.

8

Spread the batter evenly onto your prepared sheet pan.

9

​Sprinkle the chopped walnuts evenly on top of the batter.

10

​Bake for 12 minutes in the middle rack of your oven. The cake is ready when it springs back when touched.

11

​Run a knife all around the sides of the pan to release the cake and immediately turn it out onto a large, clean kitchen towel sprinkled with confectioner's sugar.

12

​Remove the parchment paper and roll the cake with the towel into a spiral. Roll it from the long side of the cake to create a longer cake roll. You may roll from the short side too if you prefer.

13

​Allow the cake to cool on a rack while you prepare the frosting.

14

​Beat the cream cheese and butter with the paddle attachment of your mixer until fluffy. Add powdered sugar, orange zest, and vanilla extract and beat until incorporated, smooth and fluffy.

15

​Carefully unroll the cake. Spread the filling evenly over the cake. Roll the cake back up the same way.

16

​Place it on a serving platter and dust with confectioner's sugar and cinnamon.

17

Serve with a steaming hot cup of tea!

18

​Enjoy.

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