Pumpkin Roll with White Chocolate Cream Cheese

Name: Pumpkin Roll with White Chocolate Cream Cheese
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 227 grams cream cheese, softened; 2 larges eggs; 71 grams 1/2 cup all-purpose flour; 132 grams 2/3 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon juice and 1 teaspoon zest from 1 lemon; 118 milliliters pumpkin puree; 0 teaspoons salt; 28 grams tablespoons unsalted butter, softened; 113 grams white chocolate, melted and slightly cooled, plus extra for shavings; 1 plus 1/8 teaspoon baking powder; 1 plus 1/8 teaspoon teaspoon ground ginger; 0 plus 1/8 teaspoon ground nutmeg

One serving contains 426 calories, 7g of protein, and 24g of fat. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 4 hours. If you have butter, cream cheese, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Adjust oven rack to middle position and preheat oven to 375°F. Line 9- by 13-inch sheet pan with parchment paper. In mixer fitted with whip attachment, whip eggs on medium high speed until frothy. Slowly add sugar and increase speed to high. Whip until thick and lemon colored, about 5 minutes. Whip in salt.

Ingredients you will need

Lemon

Sugar

Egg

Salt

Equipment you will use

Baking Paper

Blender

Oven

Frying Pan

Remove from mixer and begin to fold in pumpkin. When not completely combined, sift flour, baking powder, cinnamon, ginger, and nutmeg into the bowl. Continue to fold in until just combined.

Ingredients you will need

Baking Powder

Cinnamon

Pumpkin

Ginger

Nutmeg

All Purpose Flour

Equipment you will use

Blender

Bowl

Spread into pan and bake until just set, about 15 minutes. Run knife along edges of cake to loosen.

Ingredients you will need

Spread

Equipment you will use

Oven

Knife

Frying Pan

Let cool in pan 10 minutes, then gently slide paper and cake onto cooling rack to cool completely, about 30 minutes.

Equipment you will use

Wire Rack

Frying Pan

Beat cream cheese, confectioners' sugar, and butter on mixer fitted with paddle on medium speed until light and fluffy, about 2 minutes. Beat in lemon juice and zest.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Juice

Butter

Equipment you will use

Blender

Remove from mixer and fold in melted chocolate. If loose, chill until just thick enough to spread (but still soft).

Ingredients you will need

Chocolate

Spread

Equipment you will use

Blender

Transfer cake (with paper still attached) to work surface.

Spread cream cheese filling evenly over cake, keeping within about 1/2-inch on all sides. Starting from short end, gently roll up cake into a tight roll, carefully peeling back paper as you go. Chill to set, at least 2 hours (see note). When ready to serve, transfer to serving plate and trim ends. Top with white chocolate shavings (see note) and confectioners' sugar.

Ingredients you will need

Powdered Sugar

Chocolate Shavings