*** Update (September 22, 2015)***

This roulade is still one of my absolute favorite recipes on my blog. It’s easy enough, delicious and impressive. I plan on making it for Thanksgiving this year.  You should too!

*** Original Post (November 2009)***

I have been wanting to make a ‘roll cake’ for years. But I have been so intimidated by them. They always look so perfect. They made me think that there was no room for error in the texture of the cake or consistency of the frosting. It had to be perfect or else it wouldn’t roll correctly. But Saturday morning I was feeling lucky.
I had a pumpkin I had just roasted and wanted to use the fresh pumpkin for some baked goods. I also realized I hadn’t made any pumpkin baked goods yet and Thanksgiving is only 5 days away. So right then I KNEW I HAD to make Ina’s pumpkin roulade. Her recipes have always turned out for me. Which gave me confidence that I could make her pumpkin roulade. Of course I modified her recipe slightly. I just have a habit of always adding some of my own ‘flair’ you can call it.

 

Pumpkin Roulade Cake

Pumpkin Roulade Cake

Ingredients

    For the Cake:
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup canned pumpkin (not pie filling)
  • 1/4 cup confectioners’ sugar, plus extra for dusting
  • For the filling:
  • 8 ounces cream cheese (I used low fat)
  • *as a side note: I have been using Philadelphia cream cheese. I used the generic cheap stuff forever, but recently discovered that Philly has such a better consistency.
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon heavy cream
  • 1/4 cup fresh pumpkin puree
  • 1/2 banana, mashed (replace with more pumpkin is you don’t want the banana flavor)
  • Pinch kosher salt

Instructions

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and sugars in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel (I used a cheese cloth) on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it onto the prepared towel. Peel away the parchment paper. Gently roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

* I just dumped the cake onto the powdered sugar towel, and I watched a huge cloud of powdered sugar spread everywhere. So the term ‘gently’ is key to making a little less mess.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the pumpkin, banana, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath.

Spread the cake evenly with the filling.

Re-roll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar.

Serve sliced.

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