Pumpkin Roll Cake with Orange Spice Cream Cheese Filling
Ingredients:
For the cake:
4 eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup pumpkin puree
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
Powdered sugar for dusting
For the orange spiced cream cheese:
8 oz cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
¾ cup granulated sugar
1 Tbsp orange zest
1 tsp vanilla
½ tsp salt
½ tsp pumpkin pie spice
Directions:
Preheat oven to 375 F and prepare a lined half sheet (18×13) baking tray with parchment paper sprayed with nonstick spray.
In a mixing bowl, combine the eggs, sugar and vanilla and whisk in a stand mixer or with a handheld mixer for about 5 minutes or until more pale in color and doubled in volume. Add in the pumpkin puree and mix again to combine. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix just until combined – do not overmix.
Pour the mixture onto the baking sheet and spread it evenly. Gently tap it on your working surface – it helps to place a towel on the surface where you tap the baking tray to prevent any scratches/damage. This helps spread out the batter and makes for more even baking. Bake for 15 minutes or until just slightly golden and a toothpick comes out of the center clean. The cake should spring back when touched.
While the cake is in the oven, prepare a tea towel or lint free kitchen towel (very important that it is lint free otherwise lint will stick to the cake). Place it flat on your working surface and sprinkle generously with powdered sugar to prevent the cake from sticking.
Once cake is done, let it cool for about 5 minutes until just about room temperature. Invert the cake onto the powdered tea towel and carefully remove the parchment paper. Dust the exposed part of the cake with a bit of parchment paper as well before rolling into the tea towel. Keep the towel in the cake while you roll and let this cool on the counter for at least 1 hour.
Prepare the cream filling by mixing the cream cheese, butter and sugar. Add in the vanilla, salt, pumpkin pie spice and orange zest. Mix together until the spices and orange zest are well dispersed. Taste to be sure the flavor is where you’d like it.
Carefully unroll the pumpkin cake and spread all the filling on the inside. Roll the cake back up starting from the portion with the tightest curl, wrap back in the tea towel and place in the fridge for at least one hour to set. Once chilled, remove from fridge, slice off the two ends, dust generously with powdered sugar and slice with a serrated knife to serve. Enjoy and sahtein!
Pumpkin Roll Cake with Orange Spice Cream Cheese Filling
Ingredients
For the cake:
- 4 eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup pumpkin puree
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- Powdered sugar for dusting
For the orange spiced cream cheese:
- 8 oz cream cheese room temperature
- 2 Tbsp unsalted butter room temperature
- ¾ cup granulated sugar
- 1 Tbsp orange zest
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 375 F and prepare a lined half sheet (18×13) baking tray with parchment paper sprayed with nonstick spray.
- In a mixing bowl, combine the eggs, sugar and vanilla and whisk in a stand mixer or with a handheld mixer for about 5 minutes or until more pale in color and doubled in volume. Add in the pumpkin puree and mix again to combine. Add in the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix just until combined – do not overmix.
- Pour the mixture onto the baking sheet and spread it evenly. Gently tap it on your working surface – it helps to place a towel on the surface where you tap the baking tray to prevent any scratches/damage. This helps spread out the batter and makes for more even baking. Bake for 15 minutes or until just slightly golden and a toothpick comes out of the center clean. The cake should spring back when touched.
- While the cake is in the oven, prepare a tea towel or lint free kitchen towel (very important that it is lint free otherwise lint will stick to the cake). Place it flat on your working surface and sprinkle generously with powdered sugar to prevent the cake from sticking.
- Once cake is done, let it cool for about 5 minutes until just about room temperature. Invert the cake onto the powdered tea towel and carefully remove the parchment paper. Dust the exposed part of the cake with a bit of parchment paper as well before rolling into the tea towel. Keep the towel in the cake while you roll and let this cool on the counter for at least 1 hour.
- Prepare the cream filling by mixing the cream cheese, butter and sugar. Add in the vanilla, salt, pumpkin pie spice and orange zest. Mix together until the spices and orange zest are well dispersed. Taste to be sure the flavor is where you’d like it.
- Carefully unroll the pumpkin cake and spread all the filling on the inside. Roll the cake back up starting from the portion with the tightest curl, wrap back in the tea towel and place in the fridge for at least one hour to set. Once chilled, remove from fridge, slice off the two ends, dust generously with powdered sugar and slice with a serrated knife to serve. Enjoy and sahtein!
