Pumpkins have long been associated with Halloween and Thanksgiving. They can not only be made into savory food items, but they can also be used for creating some beautiful and delicious desserts too.
Although strawberries, raspberries and tropical fruits like kiwis, mangoes and pineapples are popular in the making of desserts, the humble pumpkin can also be utilized for making quite a few delectable desserts.
One such dessert is the pumpkin roll. A pumpkin roll is not only tasty but it is also visually appealing. Here we bring to you a recipe for making pumpkin roll with cream cheese filling.
Level Of Difficulty: Medium
Time For Preparation: 20 minutes
Time For Baking: 15 minutes
3 large eggs
¾ cup flour
1 cup caster sugar
2/3 cup canned pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon baking powder
3-4 tablespoons powdered sugar for sprinkling
½ teaspoon ground clove
For Making The Cream Cheese Filling
8 oz. cream cheese, softened, at room temperature
6 tablespoons of plain unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 cup powdered sugar
First, preheat your oven to 375 degree Fahrenheit. Then line a 15×10-inch jelly pan with parchment paper. Grease the parchment paper with a bit of vegetable oil or with cooking spray. Make sure that you grease the parchment paper properly along the edges. This is very important; otherwise, you will have trouble while removing the cake from the pan.
Next, separate egg yolk from egg white. Whisk the egg yolks on high speed in a stand mixer and add ½ cup of caster sugar to it. Add the pumpkin puree to this mixture and beat on high speed until the mixture is thick and the sugar is dissolved completely.
Now, beat the egg whites in the stand mixture until soft peaks are formed.Add the rest of the sugar to the egg whites and whisk for another 2 to 3 minutes until stiff peaks are formed. The egg white and sugar mixture should be soft, light and fluffy.
Add the egg whites to the pumpkin mixture and fold gently. In a medium-sized bowl, sift the flour, baking soda, baking powder and salt. Add this dry mixture to the pumpkin and egg mixture. Mix well with a spatula.
Make sure that you combine the wet and dry ingredients gently. Add ground cinnamon, ground clove and ground nutmeg. Pour this cake batter into the greased baking pan and bake it in the oven for 12-15 minutes.
Prepare the cream cheese filling by beating together the softened cream cheese, unsalted butter, vanilla extract, powdered sugar and maple syrup. The cream cheese filling should be soft and fluffy.
Keep the filling aside. Sprinkle a clean tea towel with powdered sugar and place it on the kitchen counter. As soon as the cake is ready, remove it from the oven and turn the cake over on the towel.
Carefully remove the parchment paper from the cake. Next, roll the kitchen towel and the cake, starting from the shorter side. Do this carefully or the cake might crack. Leave the cake to cool for around 10 minutes.
Unroll the cake and tea towel and spread the cream cheese filling evenly. Re roll the cake (this time without the tea towel). Cover the cake and let it set in the oven for about an hour. Serve with a dollop of fresh cream.