In my years of baking I had never made a rolled cake. I’ve made rolled cookies, rolled pastries, but never a cake. While home sick last week I slept with Food Network on in the background. The Kitchen was on and one of the chefs was preparing a pumpkin sponge cake to roll with a cream cheese filling. Even though I was partially asleep, my mind started racing on how to make this in My Kitchen.
I’m also behind in continuing my “99 Cans of Pumpkin” self-imposed contest. This roll cake was my motivation to get cracking … the sponge cake was really simple to make. The hint from The Kitchen was to sprinkle the cooked “sheet” cake with powdered sugar and roll up in a clean kitchen towel. Doing this helps to form the roll while the cake cools and makes it easier to reroll once the filling is added.
I sliced the cake roll into 1/2” slices, topped with fresh whipped cream made from raw whipping cream, drizzled a little NH pure maple syrup and sprinkled some crushed maple-glazed pecans (all from the Salem NH Farmers Market). What a pretty presentation!
- 3/4 all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp fleur de sel (French sea salt)
- 3 eggs, room temperature
- 1 c pure cane sugar
- 2/3 c pumpkin puree
- 1 tsp maple syrup
- powdered sugar
- 8 oz mascarpone
- 1/4 c chocolate hazelnut spread
- 6 tbs unsalted butter, softened
- 1+ c powdered sugar
- Whipped cream
- Maple Syrup
- Chopped maple-glazed pecans
What you do:
- Heat oven to 375˚.
- Line a 15x10x1 baking sheet with parchment paper and coat with baking spray.
- In bowl mix flour, spices and baking powder.
- In mixer bowl, beat eggs at high speed until thick, about 5 min.
- Reduce speed to medium and add sugar gradually, until light and airy.
- Add pumpkin and maple syrup.
- Reduce speed to low and gradually add flour mixture until just combined.
- Pour batter onto prepared baking sheet and spread to even cover.
- Bake for 10-12 min, until cake bounces back when lightly touched (like a sponge).
- Loosen edges as needed.
- Lay kitchen towel flat and dust with powdered sugar.
- Invert baking sheet onto kitchen towel and remove parchment paper.
- Beginning at one short end, roll cake and towel into a spiral.
- Place in refrigerator to cool.
- In mixing bowl, beat mascarpone, chocolate hazelnut spread and butter.
- Gradually add powdered sugar until desired sweetness is reached.
- Remove cake from refrigerator and unroll.
- Spread filling on cake leaving a 1” border; spreading will fill as you roll.
- Roll up cake, without the towel!
- Wrap in plastic and place in refrigerator for at least 2 hours.
- When ready to serve, cut about 1/2″-1” off each end to trim.
- Cut cake into 1/2” slices, top with whipped cream, maple syrup and maple-glazed pecans.