Get the Recipe: Pumpkin and Cream Cheese Roulade
Ingredients
For the Pumpkin Sheet Cake
- 2/3 plus 1/4 cups (4 ounces) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3 eggs, at room temperature
- 1 cup (7 ounces) granulated sugar
- 3/4 cup (4 ounces) pumpkin puree
- confectioner's sugar, for dusting
For the Cream Cheese Filling
- 1 cup (6 ounces) confectioner's sugar, plus more for garnish
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 8 ounces (1 package) cream cheese
- 1/2 teaspoon vanilla extract
Equipment
- a 9 by 13 inch jelly roll pan
- parchment paper
Instructions
For the Pumpkin Sheet Cake
- Preheat the oven to 325 (F) and prepare a jelly roll pan by lining with the bottom and sides with parchment paper. Spray the parchment paper generously with cooking spray. Set aside.
- In a medium bowl, whisk together 2/3 plus 1/4 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon baking soda together. Set aside.
- In the bowl of a freestanding electric mixer with the whisk attachment (or, use a handheld whisk), combine 3 eggs and 1 cup granulated sugar. Whisk on medium-high speed until pale, fluffy, and double in volume, around 5 to 8 minutes.
- Once the eggs and sugar have doubled in volume, use a rubber spatula to gently fold 3/4 cup pumpkin puree into the mixture. Once the pumpkin puree is fully incorporated, the mixture should turn a very pale, subtle shade of yellow (or orange, depending on your pumpkin puree).
- Once the mixture is a pale shade of yellow/orange, sprinkle the dry ingredients (from the 2nd step) evenly on top of the batter. Use a rubber spatula to fold in the dry ingredients until just incorporated. DO NOT OVERMIX, or your cake will be dry and crack and I will cry for you. It's okay to have one or two small flour streaks left in the batter.
- Bake in the preheated oven for approximately 15 minutes, or until the sponge bounces back when touched gently with the tip of your finger. Allow to cool for 5 minutes on a wire rack, before turning out on a piece of parchment paper (dusted liberally with powdered sugar) big enough to hold the entire sheet of cake. DO NOT UNPEEL THE PARCHMENT PAPER FROM THE BOTTOM (NOW THE TOP) OF THE CAKE. This will come later.
- Starting from the short side of the cake (the 9-inch side), roll the sponge and the parchment paper beneath it into a log. Rest on a wire rack, allowing it to rest with the seam side down so that it stays rolled, to cool completely (about 1 hour to 1 1/2 hours). When the cake has cooled completely, make the frosting.
For the Cream Cheese Frosting
- In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup confectioner's sugar and 1/4 cup unsalted butter. Beat together on a low speed until it forms a sandy consistency.
- Once the confectioner's sugar and butter has formed a sandy consistency, add half of the cream cheese (4 ounces) to loosen the mixture. Beat until smooth. Once the mixture is smooth, add the remaining (4 ounces) cream cheese and 1/2 teaspoon of vanilla extract and continue mixing on a slow speed until incorporated. Once the mixture is smooth, turn up the mixer's speed to medium-high and beat for 2 to 3 minutes, until light and fluffy. Be careful not to overmix, or the frosting will turn liquidy.
Putting It All Together
- Once the cake has cooled, gently unroll the log and carefully peel the paper from the top of the sponge.
- Spread the cream cheese frosting filling over the inside of the sponge roll. Re-roll the frosted cake, this time without the parchment. Dust with confectioner's sugar just before serving.
Notes
Adapted from Home Sweet Home by the Hummingbird Bakery
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!