Description
This classic autumn dessert features a spiced, airy pumpkin sponge cake rolled into a tight spiral with a tangy, velvety cream cheese filling. It perfectly balances the earthy notes of pumpkin with warm spices like cinnamon, ginger, and cloves. Elegant and impressive, this roll is the ideal centerpiece for holiday gatherings or festive seasonal brunches, offering a delightful texture contrast that is sure to please every guest.
Ingredients
2/3 cup pumpkin puree (100% pure)
3/4 cup all-purpose flour
8 oz cream cheese, softened
1 cup powdered sugar
3 large eggs, separated
1 tsp baking powder
1 tsp pumpkin spice blend (cinnamon, ginger, cloves)
1/2 cup granulated sugar
Instructions
Preheat oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper to prevent sticking.
Whisk the flour, baking powder, and pumpkin spices in a bowl.
Beat egg yolks with granulated sugar in a separate bowl until pale yellow.
Fold the pumpkin puree into the yolk mixture gently.
Combine the dry ingredients into the wet mixture until incorporated.
Whip the egg whites until stiff peaks form and fold them into the batter carefully.
Spread the batter evenly across the prepared pan.
Bake for 15 minutes or until the center springs back when pressed.
Invert the warm cake onto a kitchen towel dusted with powdered sugar.
Peel off the parchment paper and roll the cake tightly while warm.
Let cool completely, then unroll, spread with cream cheese frosting, and re-roll.
Notes
Ensure the eggs are separated perfectly to maintain the airy structure of the sponge. Dusting the towel with powdered sugar is essential to prevent the cake from sticking during the initial rolling phase. Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg