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Pumpkin roll cake with cream cheese filling

Cooking Con Claudia · ♥ 6.2K likes · 143.3K views · 8 min video

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Read about rolled cakes in the BrightCulinary Book

Pumpkin roll cake with cream cheese filling, from the video Makes 8
Timestamp
Ingredients
Method
Techniques
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie extract
▶ 0:13
Preheat the oven to 350 degrees.
Sugar, eggs and extractSifting
▶ 0:13
  • ¾ cup sugar
  • 3 whole eggs
Sift the sugar; add the eggs and pumpkin pie spice extract and beat on medium for two minutes.
▶ 0:34
  • 1 tsp pumpkin pie spice extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ¾ tsp pumpkin pie spice
  • salt
  • 1 tbsp oil
  • 1 cup pumpkin puree
Sift in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; add the oil and pumpkin puree and mix on low until incorporated; fold a couple of times.
Dry ingredients and pumpkinFolding
▶ 1:22
Grease an 18 by 13 baking sheet, line with parchment, and spread the batter evenly.
Lining the pan
▶ 2:39
Bake about 15 to 18 minutes, checking that it is fully cooked.
Baking and rolling warmBaking
▶ 2:39
  • powdered sugar
Dust a kitchen towel with powdered sugar; flip the cake onto it, peel off the parchment, and roll it up from the end.
▶ 3:22
Cool rolled about 30 minutes.
▶ 3:59
  • 4 tbsp butter
  • 8 oz cream cheese
Beat the butter and cream cheese smooth; add the powdered sugar, vanilla and pumpkin pie extract and mix until incorporated.
Cream cheese filling
▶ 4:21
  • 1 cup powdered sugar
Unroll the cake, spread the filling (pecans optional), and roll it up again.
▶ 5:39
Wrap tightly in plastic wrap and refrigerate at least one hour.
Filling and rerolling
▶ 6:03
Dust with more powdered sugar, slice, and serve with whipped cream if wanted.
Slicing and tasting