Pumpkin Roll
Impress your guests with this mouthwatering pumpkin cake roll, adorned with a luscious cream cheese frosting.
Impress your guests with this mouthwatering pumpkin cake roll, adorned with a luscious cream cheese frosting.
- Carbohydrate 61.5427130641244 g
- Cholesterol 86.884625 mg
- Fat 11.5216207500644 g
- Fiber 1.81615503681898 g
- Protein 4.15824025 g
- Saturated Fat 6.27393710001288 g
- Serving Size 1 1 Serving (116g)
- Sodium 390.271750000644 mg
- Sugar 59.7265580273054 g
- Trans Fat 1.52826114999871 g
- Calories 359 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on a clean tea towel (cotton, not terrycloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.
A deep bronze sponge cake spirals tightly around a dense, smooth cream cheese filling, creating a stark visual contrast of orange and white upon slicing. This classic American dessert descends from traditional European jelly roll techniques adapted for domestic kitchens during the mid-twentieth century, when canned pumpkin puree became widely available. The thin, flexible crumb relies on whipped eggs rather than chemical leaveners alone to achieve pliability without snapping.
Mastering the Roll
Rolling the cake warm is the single most critical step in preventing cracks. Invert the 10x15-inch jelly roll pan immediately onto a smooth cotton tea towel dusted with confectioners' sugar. Avoid terrycloth towels, as the textured loops will permanently emboss the delicate surface of the warm crumb. Roll the cake and towel together firmly while the internal moisture is still present, which trains the gluten structure to hold its curved shape during cooling.
- If the cake cracks during the initial roll, the batter was likely over-baked past the 25-minute mark.
- Wrap the finished dessert tightly in plastic wrap and refrigerate for up to three days before slicing.
