Description
This Pumpkin Cake Roll is a moist, spiced cake filled with a creamy, sweetened cream cheese filling. Perfect for fall celebrations or anytime you crave a deliciously festive dessert, this cake roll combines the warm flavors of pumpkin and classic spices wrapped in a light sponge cake and filled with a luscious cream cheese frosting.
Ingredients
Scale
Cake
- 3 large eggs (separated, room temperature)
- 1 cup sugar (divided)
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup confectioners’ sugar
- 3/4 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Separate the eggs, placing the yolks and whites in separate bowls. In the bowl with yolks, add half of the sugar and beat until thick and pale, then stir in the canned pumpkin.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- Whip Egg Whites: In the bowl with egg whites, beat until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form, creating a meringue.
- Fold in Egg Whites: Gently fold the egg whites into the pumpkin batter in three additions, careful to maintain the light and airy texture for the sponge cake.
- Bake the Cake: Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter evenly into the pan and spread it out. Bake for 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel, starting from the short side. Let it cool completely in the rolled shape to prevent cracking.
- Prepare the Filling: Beat together the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until creamy and fluffy.
- Fill and Re-roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.
Notes
- Ensure eggs are at room temperature for better volume in the batter.
- Be gentle when folding in egg whites to keep the cake light and fluffy.
- Rolling the cake while warm helps prevent cracks.
- Chill the cake roll well before slicing to achieve clean, neat slices.
- This cake roll is best eaten within 2 days but can be stored in the refrigerator for up to 4 days.
