Easy Pumpkin Roll Recipe, A Delectable And Eye Catching Dessert

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Pumpkin Roll

The delectable pumpkin roll recipe returns an eye-catching light dessert cake that shows off a white cream cheese roll that jazzes up any menu.

Ingredients pumpkin roll recipe:

Step by step:

Batter:

1. Line a baking sheet with baking paper.
2. Pre-heat the oven to 180C°.
3. Use two mixing bowls to separate the three eggs. Collect the yolks in one bowl and the egg whites in the second bowl.
4. With a hand mixer, mix the egg whites until they are white and stiff.
5. To the second bowl with the egg yolks, add three tablespoons of water and two-thirds of a cup sugar. Mix all three ingredients at high speed until foamy and almost white.
6. Fill a small bowl with two-thirds of a cup of steamed buttercup pumpkin or butternut squash and mash it with a fork. Then add the mash to the foamy whisked egg yolk aside of a heaped teaspoon of ground cinnamon.
7. With a spatula, fold the stiffly whisked egg whites into the egg yolk, water, sugar, flour, and pumpkin mass under, until the two batters combine.
8. Spread the mixture evenly, in a thickness of about 1/2 inch, onto a baking paper-lined baking sheet. Then sprinkle the half cup of walnuts on top.
9. Bake for 20 minutes at 180C°.

Pumpkin roll recipe step by step in images

Step 1: Whisk egg whites until stiff

Step 2: Collect egg yolks in the second bowl and add water and sugar

Step 3: Fold with spatula whisked, stiff egg whites under the beaten egg yolk mix

Step 4: Bake the tray with evenly spread batter until golden brown.

Step 5: Roll the baked sponge when still hot and the bottom side being rolled outside.

Step 6: When the rolled caked cooled completely, spread the cream cheese coconut filling evenly.

When the surface turns a light golden, take it out of the oven and flip it onto a paper towel. Remove the baking paper carefully. Place a fresh kitchen towel on top. Flip it back onto the baking sheet and roll it up. (We roll so that the bottom of the cake which was facing the pan as it was baking is on the outside because it seems that the side exposed during baking tends to break more easily.) Start rolling from the longer side of the rectangle. Leave on a cooling rack until completely cooled.

Filling:

1. Fill a mixing bowl with two hundred and fifty grams of cream cheese, the cup of desiccated coconut, and the two tablespoons of sugar. Use the hand mixer and blend it well.
2. When the cake roll has cooled, unroll it gently and spread the filling evenly. Roll it up again as tight as possible to prevent the forming of air-cushions in the pumpkin roll. Choose, for serving purposes, an oblong cake plate and dust with the icing sugar for decoration. Refrigerate for half an hour or longer and serve.

Enjoy!

The resulting cake takes well to being prepared in advance.

If you have tried the pumpkin roll recipe, please return to let us know how you got on with the recipe and how you liked it.