Spiced Rolled Pumpkin Cake
by Marjan
Using the same technique as my rolled cake, I am adding pumpkin, spices, and cream cheese to capture the essence of the season. So far hands down, everyone prefers my rolled cake over my pumpkin pie; therefore, I am considering replacing my traditional pie recipe this upcoming Thanksgiving with cake. Let's face it, most people prefer cake over pie. With the addition of whipped cream, butter and cream cheese, this recipe not only tastes good but looks fantastic!
Serves 8-10
Ingredients:
Cake
4 large eggs
3/4 cup sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each cinnamon and pumpkin spice
1/4 teaspoon salt
2/3 cup organic pumpkin puree
Filling
8 oz. cream cheese; room temperature
6 tablespoons organic butter; room temperature
1 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
*Optional crushed pistachios for decoration
Preheat oven to 375° F at center rack. Cut a sheet of parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 4 minutes until fluffy and light in color. Reduce speed to low and add pumpkin puree; blend until just mixed (30 seconds). In a medium size bowel, swift flour, cinnamon, pumpkin spice, salt, baking powder and soda. Reduce speed to low and add flour mix gradually until merely blended. DO NOT OVER MIX! This step should take less than a minute (to prevent cake from becoming dense and flat). Immediately pour the batter in the center of pan. Gently guide batter to all corners of pan until evenly covered. Bake for 15-17 minutes or until top of cake springs back when touched.
Meanwhile, cut and place 14" piece of parchment paper on counter top. Remove baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared new parchment paper and remove old parchment paper from cake. Use a knife to separate the paper from the cake if needed. Staring at the side closest to you, roll up the cake lengthwise (longer length to yield more slices; if you roll the cake from the shorter width, it will render thicker and fewer slices) with the help of the parchment paper from one end to the other. Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
Whip cream cheese, butter, powdered sugar, and vanilla extract in a medium size bowl until smooth. In a separate bowl, whip heavy cream until thick tracks form. Carefully fold whipped cream into cream cheese and butter mix.
Gently unroll cake. Spread cream cheese mixture over cake and then re-roll cake. Wrap in plastic wrap and refrigerate at least 4 hours prior to serving. Use left over cream cheese filling to decorate top of cake with piping tools. Sprinkle crushed pistachios on top. Serve cutting 1/4-1/2 inch slices.
Combining my favorite cake recipe with ingredients of the season: pumpkin and spice!
Using the same technique as my rolled cake, I am adding pumpkin, spices, and cream cheese to capture the essence of the season. So far hands down, everyone prefers my rolled cake over my pumpkin pie; therefore, I am considering replacing my traditional pie recipe this upcoming Thanksgiving with cake. Let's face it, most people prefer cake over pie. With the addition of whipped cream, butter and cream cheese, this recipe not only tastes good but looks fantastic!
Serves 8-10
Ingredients:
Cake
4 large eggs
3/4 cup sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each cinnamon and pumpkin spice
1/4 teaspoon salt
2/3 cup organic pumpkin puree
Filling
8 oz. cream cheese; room temperature
6 tablespoons organic butter; room temperature
1 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
*Optional crushed pistachios for decoration
Preheat oven to 375° F at center rack. Cut a sheet of parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 4 minutes until fluffy and light in color. Reduce speed to low and add pumpkin puree; blend until just mixed (30 seconds). In a medium size bowel, swift flour, cinnamon, pumpkin spice, salt, baking powder and soda. Reduce speed to low and add flour mix gradually until merely blended. DO NOT OVER MIX! This step should take less than a minute (to prevent cake from becoming dense and flat). Immediately pour the batter in the center of pan. Gently guide batter to all corners of pan until evenly covered. Bake for 15-17 minutes or until top of cake springs back when touched.
Meanwhile, cut and place 14" piece of parchment paper on counter top. Remove baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared new parchment paper and remove old parchment paper from cake. Use a knife to separate the paper from the cake if needed. Staring at the side closest to you, roll up the cake lengthwise (longer length to yield more slices; if you roll the cake from the shorter width, it will render thicker and fewer slices) with the help of the parchment paper from one end to the other. Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
Whip cream cheese, butter, powdered sugar, and vanilla extract in a medium size bowl until smooth. In a separate bowl, whip heavy cream until thick tracks form. Carefully fold whipped cream into cream cheese and butter mix.
Gently unroll cake. Spread cream cheese mixture over cake and then re-roll cake. Wrap in plastic wrap and refrigerate at least 4 hours prior to serving. Use left over cream cheese filling to decorate top of cake with piping tools. Sprinkle crushed pistachios on top. Serve cutting 1/4-1/2 inch slices.
