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Sweet Pumpkin Roll Cake: a 1-hour win

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A delightful pumpkin roll cake with a creamy cream cheese filling, perfect for a festive occasion. This cake features a spiced pumpkin sponge that’s rolled and swirled for a beautiful presentation.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  3. In a separate bowl, beat the egg yolks until pale and slightly thickened. Gradually add the pumpkin mixture to the egg yolks, mixing until smooth.
  4. In another clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
  5. Gently fold about one-third of the egg whites into the pumpkin mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter.
  6. Pour the batter evenly into the prepared jelly roll pan and spread it to the edges.
  7. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  8. While the cake is baking, lightly dust a clean kitchen towel with powdered sugar. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from one of the short ends, tightly roll up the cake with the towel inside. Let it cool completely on a wire rack.
  10. While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Beat in the powdered sugar and vanilla extract until well combined and fluffy.
  11. Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border on the edges.
  12. Carefully re-roll the cake, this time without the towel.
  13. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set.
  14. Before serving, slice the pumpkin roll cake and enjoy!

Notes

  • Ensure your cream cheese and butter are at room temperature for a smooth filling.
  • Don’t overmix the batter when folding in the egg whites to keep the cake light and airy.
  • Chill the cake adequately for easier slicing.

Nutrition

Find it online: https://savoryskies.com/pumpkin-roll-cake-recipe/