These are both optional steps, but they just ensure a neat, beautiful pumpkin swiss roll. Make sure to use a warm serrated knife for this. I love baking, and I love cooking. I chose pomegranate. Butter and dust the exposed edges with flour. Bring a few inches of water to a simmer in a medium saucepan. To make the cream cheese, combine the cream cheese, butter, confectioner’s sugar, vanilla, and ground ginger. Whisk the warmed egg mixture in your stand mixer for 5 – 6 minutes, until tripled in size, and you can form ribbons with the batter. You can also use a clean kitchen towel / cloth napkin as well. Spread filling over cake to within 1 in. This post may contain affiliate links, which help keep this content free. The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean. A few slight alterations make this easy pumpkin roll recipe much healthier and lighter, but it tastes just as good as the original! Set aside. Place the mixing bowl in your stand mixer with the whisk attachment. Tag me on Instagram at. Roll up the cake again, releasing the parchment paper from the cake as you go. The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). Once the cake is cooled, gently unravel the cake. They were all either too sweet, too dense, or too sticky. The pumpkin cake is spread with filling and then rolled into a cylinder, similar to the way cinnamon rolls would be made. Place it seam side down so it doesn’t unroll on you. Once done allow to rest on the counter 5 minutes. Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with powdered sugar. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. While the cake is in the baking tray, dust the surface with confectioner’s sugar. Chocolate Swiss Roll with Salted Caramel Frosting, Chocolate and Pumpkin Self Saucing Pudding Cake, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. You can roll the cake in the same parchment paper that it was baked in. One pumpkin swiss roll (about 13 – 14 inches in length), American, Austrian, European, North American. We’re demystifying the cake roll … Make sure the spiral is tight, but not too tight that it crushes the cake. Step 1. Use stabilized chantilly cream for an even lighter filling. Sift the dry ingredients over the surface of the egg foam. Let cake cool completely, about 30 minutes. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla. Once the cake is cool, unroll it and then spread with the cream cheese filling. Spread the cream cheese filling evenly over the unrolled cake. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Yummy! Preheat oven to 375 degrees F (190 degrees C). I’ve often made my Pumpkin Cream Cheese Roll without walnuts as well, so if you’re cooking for somebody with nut allergies, just leave them out. Grease a 10-by-15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. This makes rolling up the cake easy. Cool on wire rack. This includes the following. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. Starting from the short end of the cake – and without removing the parchment paper - carefully roll the cake until it forms a complete roll. Paired with a light cream cheese whipped cream filling. Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. Here is one of those incredible plans that I put something aside for this time! Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. This will make removing your cake from the pan so much easier. Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Place the mixing bowl over the simmering water and whisk until it’s warm to the touch (110 – 120 F). Let it cool completely to room temperature. It’s light and has a wonderful tanginess from the cream cheese. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Keep whisking until you have stiff peaks. Make this while the cake is cooling to room temperature. Carefully fold them in, rotating the bowl as you go. This is my absolute favorite pumpkin swiss roll recipe! 1 teaspoon pure vanilla extract 1 cup confectioner’s sugar 4 tablespoons butter 2 (3 ounce) pkg. Perfect flavor with a delightfully soft and fluffy texture. Scrape out the cream cheese into a separate small bowl. Garnish with your favorite fruit, too! And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! Pour the heavy cream evenly over your crescent roll pumpkin cinnamon rolls. Hi! Give the tray a little shake to evenly distribute the batter again. You could use a kitchen towel / cloth napkin instead as well, but I prefer parchment paper. But you can change up the filling for other variations. This site uses Akismet to reduce spam. Carefully unroll the cooled cake. Thaw it out until it’s at room temperature before unrolling and filling. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed). Set aside in a medium bowl. Heat over medium heat until the pumpkin is warm as well. Don't like this cake intimidate you, it's so simple to make with my tips and suggestions. Reroll cake. And, now, roll your Pumpkin Cake Roll back up! This pumpkin roll can be left out on your counter for 2-3 days because the frosting does NOT contain cream cheese. This pumpkin roll recipe is my answer! Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. 3- Add the lemon juice and the pumpkin, while mixing continuously, until the ingredients are incorporated. Just as before, keep it tight and roll slowly. Now carefully flip the cake over onto the cutting board. Grease and flour the paper. Submit your question or recipe review here. Lightly grease a 10 x 15 inch jelly roll pan. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Does a pumpkin roll need to be refrigerated? And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. Oh, and this time, leave the towel out of the cake roll. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. While the cake is cooling, mix up your filling. Be careful not to deflate the mixture by overmixing –. Spread cream cheese mixture over cake. Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl. Fold the butter mixture into the rest of the cake batter. Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. In a pinch, popping it in the fridge will have it ready to unroll and fill in no time. of edges. Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. … Combine the cream cheese and 1/4 cup butter in a bowl and beat with a mixer … Your email address will not be published. BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth. Spread batter … You could also try 100% coconut sugar. Sift confectioner's sugar over the surface of the cake. Cream the butter until it turns light yellow. Cake Roll, Cakes, Cream Cheese frosting, Pumpkin, Pumpkin recipes, Sponge Cakes, Swiss Roll Cake, I love seeing what you’ve made! 1 block (8 oz.) The cake is ready when the cake springs back when touched, or a toothpick inserted into the middle of the cake comes out clean. Most pumpkin rolls need to be refrigerated because of the cream cheese frosting. You’ll be left with a beautiful, simple, pumpkin roll and hardly any … Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. I like to spread the filling on thick … Unroll cooled cake and spread with the filling mixture. No heavy, sweet buttercream. Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Roll up again. Peel off paper and roll cake up in towel, starting with a short end. Pour all the cake batter into the prepared cake tray. You can use the parchment paper to shape the cake if the roll seems loose. When you’re ready to turn your cake onto the towel, loosen the wax paper from the pan first. Your email address will not be published. The top surface is where the filling goes, so it should be facing up while rolling, while the bottom side will be facing out once the cake is rolled up. It will make for a prettier final result and reduce cracking. Remove the cake from the oven. Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Serve with a dusting of confectioner's sugar on top. In a large mixing bowl, beat together the vanilla extract, confectioner’s sugar, butter and cream cheese until the filling is nice and creamy. Then increase the speed to medium and whisk until you have soft peaks. Everybody will love this festive and easy dessert! Stir in walnuts, if desired. Mix cream cheese filling. Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log (without the parchment paper). Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. Dust the top surface of the pumpkin cake roll with confectioner’s sugar. Warm puree mixes easily than stiff, cold puree. To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. After mixing your filling, refrigerate it while your cake is cooling for easier spreading and rolling. Spread the filling evenly over the cake and then roll it back up without … Wrap the rolled up cake in plastic wrap (at least 2 layers), and then in a layer of foil. The starch and moisture from the pumpkin puree can make the swiss roll heavy and dense. Bake the cake in the preheated oven for about 10 – 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. The whipped cream cheese filling is now ready to be used. This is best done with an electric hand mixer. Add 1/2 tsp instant coffee for a light coffee flavored filling. Carefully unroll cake; remove towel. Make sure you’re rolling up the cake with parchment paper as this will prevent the cake from sticking to itself. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. Pumpkin roll can be wrapped in a layer of plastic wrap and a layer of aluminum foil and frozen for up to one month. Roll the cake up completely until it’s formed, and then move it to a cooling rack quickly. Be careful not to deflate the batter by over-mixing. Spread the cream cheese whipped cream filling evenly over the surface, leaving a border at the short end with the diagonal cut. My pumpkin move formula is loaded up with cream cheddar giving it a significantly more extravagant taste! Healthy Pumpkin Roll (Less Sugar & Calories, Same Flavor!). Whisk on low speed to combine. Grease a 15x10x1 inch baking pan; line with waxed paper. While cooling, preparing your cream filling. The cream cheese frosting that I use for this swiss roll is not a buttercream, but a whipped cream. 2- Preheat oven to 180 ° C and cover a tray with parchment paper. (. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. This last step is important because you don’t want to deflate the pumpkin swiss roll batter. Fill and roll it immediately after unrolling the cooled cake. Pumpkin Roll Recipe; Hearty Pumpkin Pancakes; Pumpkin Oatmeal Chocolate Chip Muffins; I whipped up this Pumpkin Cream Cheese Filling that is SO perfect for many of my favorite pumpkin treats. Remove the cake from the oven and let it cool only for about a minute. Place the eggs in a metal mixing bowl that can fit over the saucepan. Melt the butter, and add the pumpkin puree. Refrigerate for a few hours until the cake and filling have firmed up. I prefer to mix the cream cheese back into the whipped cream by hand, but you can use a stand mixer on low speed too. Keep rolling until the cake is completely wrapped in parchment paper. Then bake accordingly. https://cakescottage.com/2016/08/21/pumpkin-roll-cream-cheese-filling Spread a thin layer of cream cheese whipped cream, about ½ – 1 cm (¼ – ½ inch) thick over the surface. And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream.This filling won’t overpower the pumpkin flavor, and keeps it light too. I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. An unfilled, rolled cake can be stored in the freezer for up to 2 months. A thin pumpkin cake, and ; A cream cheese filling. I like. Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. You can use either dark brown or light brown sugar. Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. Then add this back to the batter and fold it in. Pumpkin roll— a beautiful classic fall dessert that everyone loves! Immediately re-roll (not with cheesecloth). It’s super soft and fluffy. Grease and flour paper. Whole eggs – The base for this pumpkin roll, since this is a genoise sponge swiss roll. The ribbons should remain on the surface and not immediately disappear. Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 – 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 – 120°F. This will also help the cake maintain its shape. For this recipe, I used half coconut sugar and half organic granulated. I also made another roll with granulated only. Make sure the cream cheese is at room temperature so it whips better. Take care not to over-whisk, as this could lead to the whipped cream splitting. cream cheese, softened. The cake is now ready to be rolled up with the new parchment paper on the bottom. Required fields are marked *. Scrape out the cream cheese into a bowl, and whip chilled heavy cream (35% fat) with confectioners sugar and vanilla, until you have soft peaks. The bottom of the cake is the presentation side. And unlike the basic swiss roll recipe, I don’t add cornstarch here. Flour – To give the cake enough structure to hold up against the added pumpkin puree, I use a little more AP flour than my vanilla swiss roll. These cinnamon rolls with crescent dough truly are so easy, and I love the pumpkin spice spin to these cinnamon crescent rolls. Transfer the rolled cake to a wire rack and allow it cool completely seam-side-down. Remove the egg mixture from the heat. Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin spice) adds a lovely, flavorful warmth to the cake. Carefully unroll the cake. Pumpkin Chocolate Chip Muffins (sweetened with applesauce), 1/4 cup homemade powdered sugar or flour (to sprinkle on towel), 3/4 cup Wheat Montana Prairie Gold flour (or all-purpose). This pumpkin cake roll recipe is easy. Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Baking powder – Gives lift to the cake to keep it light and fluffy. Otherwise you will end up with a dense pumpkin roll. The method of work : 1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture. Just like I did for the vanilla swiss roll, I like to make two shallow parallel cuts close to one of the short ends of the cake. When the cake has cooled, unroll the cake. Add the sugar and salt, and whisk to combine. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. You have to roll up the cake while it’s still warm because the cake sheet is more pliable. Using an offset spatula, spread the batter into the corners of the tray and make sure it's distributed as evenly as possible. When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Heat the oven to 350 F (180 C/Gas 4). As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Roll up cake with filling on the inside. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Make sure the cake is stored with the seam side down. Keep the cake roll with the seam side down. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. If it’s not, microwave for a few seconds to warm it up. Cool. You can also use flour, if you wish. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. Melted butter – I mix the melted butter with the puree so that they can be mixed into the cake batter together. Dust with powdered sugar (confectioner’s sugar) and serve. Whisk on high speed for about 5 – 6 minutes. Learn how your comment data is processed. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Grease and flour the waxed paper. Log in. I adapted this recipe from my vanilla swiss roll recipe.I had to make a few changes to accommodate the pumpkin puree. Then place it in a large enough container so that it doesn’t get crushed during storage. It’s actually really easy to slice straight from the freezer! Prepare the cream cheese maple frosting and spread over the rolls. Find me sharing more inspiration on Pinterest and Instagram. There are links on this site that can be defined as “affiliate links”. I also make a diagonal cut at the opposite short end which helps create a neat seal once the cake is rolled up. I agree to email updates from The Flavor Bender. Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. Inch ) margin at the short end which helps create a neat seal once the cake until... 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Disclaimer: the flavor Bender recipes few inches of water to a cooling rack quickly flavored.... And dense as this will also help the cake batter ( using your spatula ) to the.! – the base for this time, leave the towel out of the cream back. Your inbox each week in towel, starting with a warm serrated knife that! Lighter, but make sure you ’ ll be going back for seconds thirds! Mix in the same large bowl and whisk until creamy and fluffy it from the cream in! Half coconut sugar and salt in small bowl cake again, releasing the parchment paper or parchment on! And ingredients, and will still wow with its creamy Philly filling while its! Vanilla cream cheese frosting, I prefer to fill my pumpkin move formula is loaded up with a delightfully and... By over-mixing rolling up the cake cheese frosting that I use for time. ( not terry cloth ) on the bottom pan with oil or shortening and line it with waxed or... Then place it in the same parchment paper you baked the cake cool... Significantly more extravagant taste they just ensure a neat seal once the from. Also help the cake has cooled 20 minutes cake pan to loosen the wax paper from pan! European, North American lead to the pumpkin flavor is just perfect, with extra. In, rotating the bowl as you go batter in the mixing bowl over the surface of the mixture... Immediately turn out onto a clean kitchen towel with 1/4 cup powdered sugar flour... Cake while it ’ s actually really easy to slice straight from the pumpkin butter mix medium whisk... S sugar ) and serve sugar on top loosen the parchment paper as this could lead to whipped! Don ’ t too sweet, too dense, which help keep this content free this with! Prepare the cream cheese until creamy and fluffy and whisk until it ’ s all through. An Amazon Associate I earn from qualifying purchases ( at least 2 layers ), and add pumpkin...