This spiced pumpkin roulade recipe is one of my favorites. It consists of a pumpkin sponge cake filled with a pecan cream cheese frosting and dusted with icing sugar. What makes this desert unique aside from its lovely look is the special blend of spices used to compliment the taste of the pumpkin. You too can create this dessert at home following the steps I will show you below. It is the perfect Fall dessert and pleases even none-pumpkin lovers.
For Pumpkin Sponge Cake:
(1) 3 Large Eggs
(2) 200 Grams Granulated White Sugar (1 Cup)
(3) 1/2 Teaspoon Pure Vanilla Extract
(4) 2/3 Cup Pumpkin Puree (See Note 1)
(5) 100 Grams All Purpose Flour (3/4 Cup)
(6) 1/2 Teaspoon Baking Powder
(7) 1/2 Teaspoon Baking Soda
(8) 1/2 Teaspoon Ground Ginger
(9) 1/2 Teaspoon Ground Cinnamon
(10) 1/2 Teaspoon Grated Nutmeg
(11) 1/4 Teaspoon Salt
(12) 1/8 Teaspoon Ground Cloves
For Pecan Cream Cheese Frosting:
(1) 8 Ounces Cream Cheese (226 Grams)
(2) 56 Grams Unsalted Butter (1/4 Cup)
(3) 230 Grams Icing Sugar (2 Cups)
(4) 1 Cup Pecans (Toasted and Chopped)
(5) The Zest of 1 Lemon
(6) 1 Teaspoon Pure Vanilla Extract
(1) Icing Sugar for Dusting
(1) You can make your own pumpkin puree by cutting open a pumpkin, removing the seeds, baking until it is soft and scraping out its flesh. I go the easy route and use store bought pumpkin puree. If using store bought pumpkin puree, make sure you buy one without added spices.
(1) Preheat the oven to 375 degrees.
(2) You will need a roulade pan or baking tray with about 1 inch high sides. The tray should measure about about 9 by 13 inches (Quarter sheet). To prepare the pan, brush it with some oil. Place a sheet a parchment paper on the greased pan. Grease the parchment paper again and sift some flour over the greased parchment paper. Dust off any excess flour. This will ensure the sponge does not stick to the pan.
(2) In the bowl of your stand mixer fitted with the whisk (or paddle) attachment, beat the sugar and eggs at high speed until pale in color and thick. The eggs should be at room temperature. This takes about 4 – 5 minutes.
(3) While the eggs and sugar are beating, whisk together the flour, baking powder, baking soda, salt and all the spices in a bowl.
(4) Add the pumpkin puree and vanilla extract to the beaten eggs and sugar and mix to combine.
(5) Finally add the flour mixture and fold in.
(6) Pure the batter in your prepared roulade pan and smooth the top.
(7) Bake in the preheated oven for 13 – 15 minutes or until the sponge springs back up when lightly touched and a toothpick inserted in the middle comes out clean.
(8) Remove the sponge from the oven and run a knife around the edges of the pan to free the sponge.
(9) Sift some icing sugar over the sponge and cover it with a kitchen paper towel or a clean kitchen napkin.
(10) Flip the pan over, peel off the parchment paper and sift icing sugar over the back of the sponge.
(11) Immediately, roll the sponge while it is still hot. This will allow the sponge keep shape and make it easier for you to roll it up after filling. You are “training the sponge” to stay rolled. Leave the sponge to cool down while you make the filling.
(1) Toast the pecans and chop them.
(2) Place the butter in the bowl of your stand mixer and beat until creamy.
(3) Add the cream cheese and beat to combine. Do not over process. Do not forget to scrape the sides and bottom of your mixing bowl at intervals with a spatula.
(4) Add the vanilla extract, lemon zest and chopped nuts and fold in.
(1) Unroll the sponge and fill it with the frosting. Spread the frosting to cover the whole of the sponge.
(2) Roll the sponge back up and place on your serving platter. Sift some icing sugar over it. This roulade can be served immediately. It is however best served chilled. To serve, use a serrated knife to cut it into rolls. This dessert pairs well with some Caramel Sauce (Recipe here).
(1) Chocolate Log Cake. Recipe here.