Pumpkin Roulade
Recipe: #7677
January 15, 2013
Categories: Desserts, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Fathers Day, July 4th Mothers Day, Potluck, Sunday Dinner, Oven Bake, more
"The cake is from Cook's Illustrated and the filling is my own. Something you should know if this is your first time making a cake roll. When I used the parchment paper for rolling and cooling, I found that the outside of the cake was very moist (from the hot cake and the fact the parchment paper does not breathe). So the second time I used a linen tea towel (not cotton, as it leaves cotton bitties on the cake) and it turned out perfectly."
Original is 10 servings
Ingredients
- Cake
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- Filling
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Nutritional
- Serving Size: 1 (167.9 g)
- Calories 379.3
- Total Fat - 16.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 140.6 mg
- Sodium - 481.6 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 1.8 g
- Sugars - 29 g
- Protein - 13.8 g
- Calcium - 307.7 mg
- Iron - 1.2 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cake: Adjust oven rack to middle position and heat oven to 350F.
Step 2
Grease 18 x 13 inch rimmed baking sheet, line with parchment paper, and grease parchment.
Step 3
Whisk flour, spice, baking and salt in medium bowl; set aside.
Step 4
Beat eggs and sugar on medium-high speed until pale yellow and thick, about 6 - 10 minutes. (I do it for 10 minutes)
Step 5
Add pumpkin, reduce speed to low, and beat until incorporated, about 30 seconds.
Step 6
Fold in flour mixture until combined.
Step 7
Spread batter evenly into prepared baking sheet.
Step 8
Bake until cake is firm and springs back when touched, about 15 minutes.
Step 9
Run knife between baking sheet and edge of cake to loosen.
Step 10
Let cake sit for a couple of minutes to cool.
Step 11
Turn out onto a clean linen tea towel dusted with confectioners sugar.
Step 12
Gently peel off parchment attached to cake and discard.
Step 13
Starting from short side, roll cake and tea towel into log.
Step 14
Let cool, seam side down for 1 hour.
Step 15
Filling: Whip cream with stabilizer and spice until nice and thick.
Step 16
In large bowl, cream the sugar and cream cheese until smooth.
Step 17
Fold in the whipped cream.
Step 18
Assembly: Gently unroll cake.
Step 19
Spread with filling, leaving a 1" border at edges. (If you spread filling to edges it will leak out ends when you roll it up again)
Step 20
Re-roll cake gently but snugly, leaving tea towel behind as you roll.
Step 21
Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days.
Step 22
Remove plastic and dust with confectioners sugar and garnish with pecans.
Tips
No special items needed.
0 Reviews
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