Pumpkin Cream Roll

Pumpkin-Cream-RollIngredients

  • 3/4 cup cake flour (not self-rising)
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 6 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup (packed) light brown sugar
  • 2/3 cup canned pure pumpkin puree
  • 1 1/2 (8 oz.) packages cream cheese, at room temperature
  • 3/4 cup confectioners’ sugar, plus more for dusting
  • 3 tablespoons unsalted butter, at room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
  2. Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
  3. With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
  4. With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
  5. Dust a clean kitchen towel with confectioners’ sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
  6. Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners’ sugar.

Yield: 8 Servings

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