Pumpkin Cake Roll
User Reviews
5
Pumpkin Cake Roll
Description
This Pumpkin Cake Roll is crafted by mixing pumpkin puree and warm spices like cinnamon, nutmeg, cloves, and baking soda into an egg-based batter, then folding in whipped egg whites to maintain lightness. The batter is baked in a thin sheet, cooled briefly, and then rolled up with a kitchen towel to set its shape without cracking. After cooling completely, it is unrolled and spread with a creamy filling made of cream cheese, butter, confectioners' sugar, and vanilla extract. The cake is then re-rolled for serving.
The spiced pumpkin sponge provides moistness and flavor depth, while the cream cheese filling adds richness and smooth contrast. This dessert is suitable for holidays or special occasions where a spiced sweet treat is desired.
It can be frozen for up to three months, offering convenience for make-ahead preparation. Proper cooling before filling and rolling is important to maintain structure and texture.
Ingredients
Cake Ingredients:
- 3 egg separated, room temperature, large
- 1 cup sugar divided
- 2/3 cup pumpkin canned
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/8 teaspoon salt
Filling Ingredients:
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
Instructions
Directions:
- Line a 15x10x1-in. baking pan with waxed paper. Grease the paper and set aside.
- In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
- Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.
- In a separate bowl, combine the flour, baking soda, nutmeg, cloves, cinnamon and salt. Fold into pumpkin mixture.
- Spread into prepared pan.
- Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
- Unroll cake; spread filling evenly to within 1/2 in. of edges.
- Roll up again, without towel.
- Cover and freeze until firm.
- Remove from the freezer 15 minutes before cutting.
Notes
- This cake roll can be frozen for up to three months, making it suitable for preparing ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 248mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 2988IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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