Pumpkin Cake Roll

Family Circle

Serving size: 12

Prep: 20 mins

Cook: 5 mins

Bake: 12 mins at 375°F

Chill: 20 mins

Ingredients

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Filling and Frosting

Directions

Cake

Heat oven to 375 degrees . Coat a 15 x 10 x 1-inch pan with nonstick cooking spray. Line pan with wax paper; coat paper with spray.
In a medium bowl, whisk flour, baking powder, pumpkin pie spice and salt.
In a large bowl or in a stand mixer, whip eggs at medium speed until slightly thickened, about 2 minutes. On high speed, beat in granulated sugar 1 tbsp at a time until thick and lemon-colored, about 5 to 7 minutes. On low, beat in pumpkin puree. Fold in flour mixture in 2 batches. Spread evenly in prepared pan.
Bake at 375 degrees for 10 to 12 minutes, until cake springs back slightly when pressed. Meanwhile, sift 1/4 cup of the confectioners sugar over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 cup confectioners sugar over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hour.

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Filling

In a small saucepan, whisk pumpkin puree, egg yolk and 3 tbsp of the granulated sugar. Cook for 5 minutes over medium heat, stirring frequently (mixture should reach 160 degrees ). Transfer to a medium bowl. Refrigerate for 20 minutes.
Once cake is cool, gently unroll. Whip 1/4 cup of the heavy cream with 1 tbsp of the remaining granulated sugar to stiff peaks. Fold into filling and spread over cake. Re-roll without towel.

Frosting

Whip remaining 1 1/4 cups cream with remaining 2 tbsp sugar to stiff peaks. Spread over cake roll. Dust with a little pumpkin pie spice, if desired. Refrigerate until serving.

Nutrition Information for Pumpkin Cake Roll

PER SERVING: 271 cal., 13 g total fat (8 g sat. fat), 128 mg chol., 135 mg sodium, 35 g carb. (2 g fiber), 5 g pro.

See Also

Cake Magazine