Chocolate Pumpkin Roll Cake
- Ready In:
- 45mins
- Ingredients:
- 21
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
Filling
- 85.04 g package cream cheese, softened
- 118.29 ml powdered sugar (confectioner's)
- 118.29 ml pumpkin puree or 118.29 ml canned pumpkin
- 2.46 ml ground cinnamon
- 0.61 ml ground nutmeg
- 1.23 ml vanilla extract
- 118.29 ml whipping cream
-
Cake
- 4 eggs, separated
- 177.44 ml sugar
- 4.92 ml vanilla extract
- 118.29 ml flour
- 78.78 ml unsweetened cocoa powder
- 2.46 ml baking soda
- 1.23 ml baking powder
- 2.46 ml salt
- 78.78 ml water
-
Chocolate Glaze
- 29.58 ml butter
- 29.58 ml unsweetened cocoa powder
- 29.58 ml water
- 177.44 ml powdered sugar (confectioners')
- 2.46 ml vanilla extract
directions
- For filling, beat cream cheese and powdered sugar.
- Beat in pumpkin, nutmeg, cinnamon, and vanilla.
- Add whipping cream slowly, beating until slightly thickened.
- Refrigerate approximately 2 hours.
- For cake: Heat oven to 375°F
- Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
- Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
- Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
- Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
- Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
- Bake 12-15 minutes or until top springs back when touched.
- Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
- Roll cake in towel, starting from narrow end; place on wire rack to cool.
- Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
- For chocolate glaze: Melt butter in a small pan over low heat;
- add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
- Remove from heat; cool slightly.
- Slowly add powdered sugar and vanilla, beating until smooth.
- Spoon glaze over rolled cake.
- Keep refrigerated.
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