Pumpkin Roll Recipe Learn like a Chef:-One of the most effective methods to greet the cold autumn air is to embrace the season by embracing the calming flavor of a homemade pumpkin roll and the aroma of spices. This is one of the most effective ways to meet the arrival of the season. When it comes to welcoming the season, this is one of the most effective methods to do so. When it comes to savoring the season, there is no other method that jumps out as being superior to this one. Over the course of the autumn season, this exquisite treat, which is defined by its fragile sponge cake that is wrapped around a creamy cream cheese core, has become a favorite. There is a solid explanation for this. The sponge cake is wrapped around the cream cheese core, which is the reason for this arrangement.
Pumpkin Roll Recipe Learn like a Chef
The perfect pumpkin roll is a scrumptious creation that will increase your baking skills and imbue your home with the spirit of fall. We invite you to embark on a gastronomic adventure with us as we lead you through the process of making the perfect pumpkin roll.
Ingredients
For the Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar (for garnish)
Instructions
- Preheat and Prepare: Prepare a jelly roll pan measuring 10 inches by 15 inches by greasing it and preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius). The pan should be lined with parchment paper, and an overhang should be left on two opposing edges so that it can be easily removed afterward.
- Dry Ingredients: A medium bowl should be used to combine the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Sift the ingredients together. This ensures that the spices and leavening chemicals are distributed evenly throughout the mixture.
- Wet Ingredients: To make the eggs pale and slightly thicker, beat them on high speed in a big bowl until they reach the desired consistency. While continuing to whisk the mixture, gradually add the granulated sugar until it is completely incorporated. Mix in the pumpkin puree from the can and the vanilla essence until it is completely smooth.
- Combine Dry and Wet: While being careful not to overmix the components, gently fold the dry ingredients that have been sifted into the liquid ingredients. Without deflating the eggs, the objective is to bring about a batter that is uniform throughout.
- Spread and Bake: Pour the batter into the jelly roll pan that has been prepared, and spread it out evenly to the sides of the pan. The top should be able to spring back when softly touched after being baked in an oven that has been preheated for 12 to 15 minutes.
- Rolling the Cake: While the cake is baking, spread a clean dish towel out on a level surface and generously coat it with powdered sugar. Spread the towel out on the surface. As soon as the cake is finished baking, quickly transfer it to the cloth that has been prepared. With caution, remove the parchment paper from the food.
- Rolling Technique: Construct a log out of the warm cake and towel by beginning at one of the shorter ends and rolling them together. Place it on a wire rack with the seam side down and let it to cool completely. The cake is able to keep its shape after it has been filled thanks to this initial rolling.
- Prepare the Cream Cheese Filling: Cream cheese that has been softened, powdered sugar, butter that has been softened, and vanilla extract should be mixed together in a mixing bowl until the mixture is smooth and creamy.
- Unroll and Fill: After the cake has cooled, carefully unroll it and distribute the cream cheese filling evenly over the surface, leaving a tiny border around the borders. After being re-rolled, the cake is protected from cracking thanks to the towel and the original rolling.
- Rolling Again: Roll the cake with the filling in a gentle manner, beginning with the same short end at the beginning. Within the pumpkin roll, the cream cheese filling produces a lovely spiral pattern that is completely wonderful.
- Chill and Garnish: When you are ready to serve the pumpkin roll, place it on a serving tray with the seam side down and place it in the refrigerator for at least an hour. Powdered sugar should be sprinkled over the pumpkin roll just before it is served as a delicious finishing touch.
Nutrition
- Calories: 260kcal
- Carbohydrates: 27g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 108mg
- Sodium: 353mg
- Potassium: 119mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 3745IU
- Vitamin C: 0.8mg
- Calcium: 48mg
- Iron: 1.3mg