Day 242: Pumpkin Roll
This is one of my favorite cake recipes! It's sweet from the pumpkin cake and tangy from the cream cheese. The swirl is so mesmerizing and perfect for the fall.
Even though there are a lot of steps, break it down and it will be much more simple! I also prepared some helpful tips.
Bake your pumpkin cake in a 10x15" baking sheet. The amount of batter will be quite small but that's okay. You want your roll to be very thin in the end!
You want to dust your tea towel with a lot of powdered sugar. This ensures that your pumpkin cake will not stick to the towel. It's basically acting like parchment paper.
When rolling your pumpkin cake for the first time, be very slow. It may crack, so be careful.
Every year a dear family friend would give us this cake. It was something I looked forward to each fall season! It's the kind of cake that just melts in your mouth. I do hope you enjoy it as much as I do!
|Level: 👩🏽🍳👩🏽🍳|Time: 4 hours (cooling time included)|Serves: 8|
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup granulated sugar
2/3 cup pumpkin puree
Powdered sugar, for dusting the tea towel and for garnish
Cream Cheese Filling:
8 Oz. brick cream cheese
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Preheat oven to 375F Line a 10x15" baking sheet with parchment paper.
Combine all dry cake ingredients EXCEPT sugar. In large bowl, beat eggs and sugar until thick. Beat in pumpkin. Add flour mixture and stir to mix. Use offset spatula to spread cake mixture on parchment paper. Bake cake for 13-15 min until cake springs back when lightly touched. It shouldn't be burnt!
While cake is baking, take a large lightweight kitchen towel and sprinkle heavily with confectioner sugar. Remove cake from oven and loosen from sides of pan. Flip pan over so that cake is on the sugar-coated towel. Peel parchment paper off cake. Holding the short end of cake, roll up cake and towel together. Let cool on wire rack, seam side down, for 1 hour until completely cool.
While the cake is cooling, beat the cream cheese and butter until smooth. Then add 1 cup powered sugar and vanilla extract. Mix until smooth.
On clean counter, carefully unwind cake. Leave on towel. Using offset spatula, spread even layer of cream cheese filling. Carefully reroll cake, this time without the dish towel. Wrap in two layers of plastic wrap and refrigerate, seam side down, until chilled, at least 2 hours. Unwrap and dust with some powdered sugar!
- The Bored Baker 👩🏽🍳
Thank you so much Ms. Wendy for graciously giving me this recipe! I love it so much!
Made this recipe? Tag @theboredbaker on Instagram.