Way back before COVID hit (the before times) Paul and I used to always stop into the American grocery store Wegmans on our cross-border shopping trips. In the fall Wegmans sells an amazing pumpkin roll cake - something we had never seen of heard of back home. Moist pumpkin cake filled with a light cream cheese filling. Picking up a cake was something we always did.
Now that our cross-border shopping trips have been stymied I've been craving one of this cake. It is one of the few times that I have been disappointed that Canada doesn't go gaga over pumpkin flavoured things as much as the US does.
When I started searching for recipes online I discovered that the pumpkin cream cheese roil is a well-loved American treat and there are a bazillion recipes for it. YouTube is chock full of videos showing me how to roll the cake just so to prevent the disastrous crack. With options that complex I went to King Arthur Flour and printed a recipe off of their site.
The first thing I discovered was that I needed a new jelly roll pan - 10x15 inches. Apparently I had double jelly roll pans. Who knew?
Amazon came through and I was good to go.
But I put it off - intimidated by the process.
Yesterday I was determined to tackle this challenge. Turns out it was a lot easier than i was expecting.
This classic pumpkin roll recipe is made with a moist pumpkin sponge cake, rolled up with a fluffy cream cheese filling. We both loved it.
Now that I have had some success with rolled cakes I am thinking of tacking a Bouche de Noel at Christmas!
Enjoy.
Pumpkin Cream Cheese Roll
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour (hard to find in Canada but I discovered that 'regular' AP flour works as well)
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice, or a mixture of cloves, ginger, and allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (198g) sugar
2/3 cup (177g) pumpkin purée
Filling
one 8-ounce package (227g) cream cheese, softened
6 tablespoons (85g) butter, softened
1 cup (113g) confectioners' sugar
1 teaspoon vanilla
Preheat the oven to 375°F. Grease and line a standard 10" x 15" or 9 1/2" x 14" jelly roll pan with parchment paper.
To make the cake: In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside.
In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color. Beat in the pumpkin.
Add the dry ingredients and mix well. Pour the batter into the prepared pan and spread it evenly.
Bake the cake for 14 to 16 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.
Loosen the edges with a knife or spatula. Lightly spray a second piece of parchment with non-stick vegetable oil spray and invert the cake onto the prepared second piece of parchment.
Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely, wrapped in the parchment.
To make the filling: Mix the cream cheese and butter until well combined.
Add the sugar and vanilla and beat until light and fluffy.
To assemble the cake: Carefully unroll the cake and spread it with the filling.
Re-roll the filled cake with the filling inside, and place it seam-side down on a serving plate. Trim the ends for a clean appearance.
Dust with confectioners' sugar right before slicing and serving. Store any leftovers in the refrigerator.
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