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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!

pumpkin roll with giandua fillingWhat you need:

For cake:

  • 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

For filling:

  • 8 oz mascarpone
  • 1/4 c chocolate hazelnut spread
  • 6 tbs unsalted butter, softened
  • 1+ c powdered sugar

For topping:

  • 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.
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