Welcome to the delightful world of Pumpkin Roll! This scrumptious dessert is not only visually impressive but also brings a cozy, autumnal flavor to your table. Let's dive into some tips and tricks!
Tips for Success
Make sure to roll the cake while it's still warm for the best results. This part's so satisfying, and it helps maintain the roll's shape!
Favorite Parts
The creamy filling is a perfect complement to the spiced pumpkin cake. Trust me, you’ll love it!
Ingredients
- Cake Ingredients:
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- Filling Ingredients:
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Instructions
- Prepare the Cake:
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Step 1- Preheat oven: Preheat oven to 350 degrees F.
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Step 2- Prep Pan: Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
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Step 3- Mix Dry Ingredients: Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
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Step 4- Mix Wet Ingredients: Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
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Step 5- Combine Mixtures: Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
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Step 6- Bake the Cake: Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
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Step 7- Roll the Cake: Roll: Immediately lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack.
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Step 8- Prepare Frosting: Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
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Step 9- Frost the Cake: Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
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Step 10- Roll the Cake Again: Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
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Step 11- Serve the Cake: Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Nutrition
- Calories: 250, Fat: 10g, Carbs: 38g, Protein: 3g
Cooking techniques
Rolling the cake while it's warm helps prevent cracking and ensures a beautiful presentation.
Variations or substitutions
You can use homemade pumpkin puree instead of canned for a fresher taste. Adjust the spices to your preference for a custom flavor!
Storage tips
Store leftovers in the refrigerator, wrapped in plastic wrap, for up to 3 days. You can also freeze the rolled cake for up to a month!
Notes
This recipe is perfect for fall gatherings and holiday celebrations!
