Thursday, 21 November 2013

Pumpkin Cream Cheese Roll











Remember the other day when I said I was going on a diet of broccoli and Brussels sprouts for the rest of the week? Yeah - nahhh, that was never going to happen.


Pumpkin Cream Cheese Roll
adapted from Food.com

For the Cake:
100g cake flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup pumpkin puree
3 eggs, separated
2 x 110g caster sugar (220g in total, divided in half)

For the Filling:
250g cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature
2 teaspoon vanilla extract
1 cup icing sugar, sifted, plus extra for sprinkling

Make the Cake:
Preheat the oven to 190 degrees C. Grease a 37cm x 26cm x 2.5cm baking tray with cooking oil spray and line it with baking paper.

Sift the flour, baking powder and cinnamon into a bowl. Set aside

In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolks for 5 minutes on high speed until they are pale and creamy. Gradually add 110g of caster sugar. Beat until the sugar is dissolved. Reduce the speed of the mixer to low and add the pumpkin puree. Mix until just incorporated.

In a clean bowl with clean beaters, whisk the egg whites until soft peaks form. Gradually add the remaining 110g of caster sugar. Whisk until stiff peaks form.

Fold the egg whites into the egg yolk mixture. Sprinkle the flour mixture over the batter and gently fold it in. Pour the batter into the prepared pan and spread evenly. Bake for 14-16 minutes, until the cake springs back when lightly pressed in the centre.

Lay a clean tea towel out on your kitchen counter. Sprinkle it generously with icing sugar. As soon as the cake comes out of the oven, turn it out onto the tea towel. Gently peel the baking paper off, and starting from a short side, roll the warm cake and towel together. Let the cake cool to room temperature on a wire rack for about 2 hours.

Make the Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and vanilla and beat to incorporate. Stop the mixer, add the icing sugar and mix on low until incorporated. Increase the speed to medium and beat until the mixture is smooth and light.

Assemble the Cake:
Unroll the cake and remove the towel. Spread the filling over the cake, leaving a 1 cm border around the edges. Roll the cake up. Wrap in plastic film and chill for at least 3 hours before slicing.

6 comments:

  1. How did you ever get that peak to look like that? Very curious. It's a fabulous shot.

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    Replies
    1. Haha. Sometimes you just get lucky Patty.

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  2. I definitely need to learn how to make a roll cake! This one especially. I'm so glad you decided not to restrict yourself to broccoli and brussels sprouts!

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    Replies
    1. Was there ever any doubt that I would be eating cake again within hours of making my declaration?

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  3. Where is the pumpkin in the ingredients to the recipe?

    ReplyDelete