Introduction:
A classic dessert that’s perfect for fall, the traditional pumpkin roll features a moist pumpkin sponge cake filled with a luscious cream cheese filling. This elegant yet simple dessert is sure to impress your guests at any gathering.
Ingredients Quantities:
For the Pumpkin Cake:
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2/3 cup (160g) canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
- 1 cup (230g) cream cheese, softened
- 1 cup (115g) powdered sugar, sifted
- 6 tablespoons (85g) unsalted butter, softened
- 1 teaspoon vanilla extract
Optional Additions:
- Chopped pecans or walnuts for added texture
- A dash of orange zest for a citrusy twist
Instructions:
1. Prepare the Pumpkin Cake:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease and flour the paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 2 minutes.
- Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
2. Bake the Cake:
- Spread the batter evenly into the prepared pan.
- Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting at the narrow end, roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely.
3. Prepare the Cream Cheese Filling:
- In a large bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth and creamy.
4. Assemble the Pumpkin Roll:
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Gently re-roll the cake without the towel. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.
5. Serve and Enjoy:
- Before serving, dust the pumpkin roll with powdered sugar.
- Slice and serve. Enjoy with a cup of hot coffee or tea.
Tips for Success:
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use room temperature cream cheese and butter for a smooth filling.
- Refrigerate the pumpkin roll for at least 1 hour before slicing for clean cuts.
Nutritional Estimate:
(Per Serving, based on 12 servings)
- Calories: 290
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 220mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugars: 26g
- Protein: 4g
Recommendation:
This pumpkin roll is perfect for holiday gatherings and can be made a day in advance. Store leftovers in the refrigerator for up to 3 days. For a festive touch, garnish with a sprinkle of cinnamon or a few chopped nuts before serving.