When making a roulade, it’s vital to all the time roll the cake up whereas it’s heat. The warmth and moisture of the cake assist preserve the crumbs collectively so it doesn’t crack as you roll it. As soon as cooled, the cake will retain its curl and simply roll again up after it’s crammed.
Pumpkin Roulade
Makes 1 (16- to 17-inch) cake roll
- 1½ cups (156 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) floor cinnamon
- 1½ teaspoons (3 grams) pumpkin pie spice
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 5 giant eggs (250 grams), room temperature
- 1 cup (244 grams) canned pumpkin
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed mild brown sugar
- 1½ teaspoons (6 grams) vanilla extract
- Confectioners’ sugar, for dusting
- Cream Cheese Filling (recipe follows)
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Preheat oven to 350°F (180°C). Spray a 17×12¼-inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper; spray parchment.
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In a medium bowl, whisk collectively flour, baking powder, cinnamon, pie spice, salt, and baking soda.
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In a big bowl, whisk eggs till frothy. Whisk in pumpkin, granulated sugar, brown sugar, and vanilla till mixed. Steadily add flour combination, whisking till simply mixed. Unfold batter into ready pan.
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Bake till cake springs again when frivolously pressed in middle and a picket decide inserted in middle comes out clear, about quarter-hour. (Don’t overbake.) Instantly run a skinny knife round edges of cake to loosen. Evenly mud floor of cake with confectioners’ sugar, and place a clear kitchen towel on high of cake. Prime with a big baking sheet or chopping board, and invert cake onto towel; gently peel off parchment. Mud confectioners’ sugar onto cake. Beginning with one lengthy facet, gently roll up cake and towel collectively. Place, seam facet down, on a wire rack, and let cool utterly.
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Fastidiously unroll cooled cake. Unfold Cream Cheese Filling onto cake, leaving a ¼-inch border on lengthy facet that’s backside seam. Gently reroll cake and filling with out towel. Fastidiously switch roulade to a baking sheet or serving platter, and refrigerate till filling is about, about 20 minutes, or till able to serve.
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Simply earlier than serving, trim ¼ to ½ inch off ends of roulade, if desired. Garnish with confectioners’ sugar, if desired. Refrigerate in an hermetic container for as much as 3 days.
Cream Cheese Filling
Makes about 2½ cups
- 1 (8-ounce) bundle (226 grams) cream cheese, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (240 grams) chilly heavy whipping cream
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Within the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, and vanilla at medium-high pace till fluffy, 1 to 2 minutes, stopping to scrape backside and sides of bowl. With mixer on medium-low pace, add chilly cream in a gradual, regular stream; scrape sides of bowl. Improve mixer pace to medium-high, and beat till nicely mixed and stiff peaks type. Use instantly.
