RecipesMagazine
×

Pumpkin Roll Cake

5
4
3
2
1
Pumpkin Roll Cake

Pumpkin Roll Cake

You can never have too many dessert recipes, so give Pumpkin Roll Cake a try. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 362 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up ground allspice, pumpkin, purchased caramel sauce, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

1
For the cake: Preheat the oven to 375 degrees F.
Equipment you will use
OvenOven
2
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
3
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick.
Ingredients you will need
Granulated SugarGranulated Sugar
Brown SugarBrown Sugar
Egg YolkEgg Yolk
AllspiceAllspice
CinnamonCinnamon
GingerGinger
All Purpose FlourAll Purpose Flour
Equipment you will use
BowlBowl
4
Add the pumpkin to the egg mixture and combine at a low speed until incorporated.
Ingredients you will need
PumpkinPumpkin
EggEgg
5
Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Ingredients you will need
Egg WhitesEgg Whites
SaltSalt
Equipment you will use
SpatulaSpatula
BowlBowl
6
Spread the batter onto a baking sheet and smooth out.
Ingredients you will need
SpreadSpread
Equipment you will use
Baking SheetBaking Sheet
7
Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
Ingredients you will need
Powdered SugarPowdered Sugar
RollRoll
Equipment you will use
Kitchen TowelsKitchen Towels
Baking SheetBaking Sheet
OvenOven
8
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
Ingredients you will need
Powdered SugarPowdered Sugar
Whipping CreamWhipping Cream
Toffee PiecesToffee Pieces
GelatinGelatin
RumRum
Equipment you will use
BowlBowl
9
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces.
Ingredients you will need
Toffee PiecesToffee Pieces
10
Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling.
Ingredients you will need
SpreadSpread
ToffeeToffee
RollRoll
11
Place the cake, seam-side down, on a platter.
12
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
Ingredients you will need
Powdered SugarPowdered Sugar
Caramel SauceCaramel Sauce
Toffee PiecesToffee Pieces
Equipment you will use
Serrated KnifeSerrated Knife
13
Drizzle more sauce on each slice and serve.
Ingredients you will need
SauceSauce

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Roll Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.
Barefoot Bubbly Pink Moscato
Barefoot Bubbly Pink Moscato
Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!
DifficultyExpert
Ready In2 hrs, 10 m.
Servings12
Health Score1
Dish TypesDessert
OccasionsThanksgiving
Related recipes
Pumpkin Pie IV
Pumpkin Pie IV
Lemonade Cake II
Lemonade Cake II
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok