Chocolate Pumpkin Roll Cake

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READY IN: 45mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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