Rolled cakes were one of those items that I was “scared” to bake. I never had made one before and all the steps seemed so daunting! I finally made one for Thanksgiving and I wish I wouldn’t have waited so long! It was so good and I now I know I can conquer a few of my other items on my baking bucket list!
The cake is really easy to make and the pumpkin flavor is perfect. Not too strong and not too weak…just perfect! I think my next rolled cake is going to be a red velvet one. I’m drooling already thinking about it. 🙂
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
8 oz cream cheese, softened at room temperature
6 Tbsp unsalted butter, softened at room temperature
1 cup powdered sugar
1 tsp vanilla extract
extra powdered sugar for dusting
Preheat oven to 375 degrees. Grease a 15×10 inch jelly roll pan. Line the pan with parchment papwer then grease and flour the parchment paper. Set aside.
Mix together the flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
In a large bowl, mix together the sugar and eggs with an handheld mixer on medium speed. The mixture will be thick after 2 minutes. Add the pumpkin and mix until well combined. Add the dry ingredients and using a spatula fold the cake batter together until no flour is remaining. Pour the batter into the prepared pan and smooth into an even layer.
Bake for 13 to 15 minutes or until the top of the cake springs back when lightly pressed. While the cake is baking, place a clean kitchen towel on the counter and sprinkle liberally with powdered sugar.
Immediately after removing the cake from the oven, run a knife around the sides of the pan to loosen the cake. Turn the cake onto the prepared towel and carefully roll up the cake with the towel. Place the rolled cake on a wire rack seam side down and allow to cool to room temperature.
While the cake is cooling, make the filling. Beat together the cream cheese and butter with an electric mixture on medium speed until smooth and creamy. Add the powdered sugar and beat until light and fluffy. Add the vanilla and mix to combine.
Once the cake is cooled, carefully unroll the cake. Spread the filling evenly over the surface of the cake. Roll the cake up around the filling and wrap tightly with plastic wrap and refrigerate for at least 1 hour.
Right before serving, unwrap cake and place on a serving platter. Dust with powdered sugar. Slice and enjoy!
Source: Brown Eyed Baker