Pumpkin Cake Roll with Cream Cheese Filling

Cake rolls may seem difficult, but I think the biggest problem is not to crack them when rolling. If you master that, and it should be easy with good batter, you will get a good-looking cake that you can fill with various fillings. Since I needed to use up fall harvest, I made Pumpkin Cake Roll with Cream Cheese Filling. The cake is soft and does not crack when being rolled. It includes pumpkin puree, spices and traditional ingredients, but you don’t need oil or butter – everything is nicely combined thanks to the puree, which also adds juiciness to the batter. I used Philadelphia for the filling, so it doesn’t have a traditional weight, like 200 or 250 grams, but 175. You can´t go wrong with such fine “vanilla” filling and it goes well with the cinnamon-fall taste of the cake roll. Will you give a chance to this fall variation of a traditional cake roll?

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Pumpkin Cake Roll with Cream Cheese Filling

Prep Time

40 mins

Cook Time

15 mins

Total Time

55 mins

 

Soft cake roll with pumpkin puree and vanilla cream cheese filling

Servings: 18 pieces

Ingredients

• Cake Roll:
• 3 eggs
• 170 g crystal sugar
• 140 g pumpkin puree
• 1 tsp vanilla extract
• 100 g all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• A pinch of salt
• ¾ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• 1/3 tsp pumpkin spice
• Filling:
• 100 g heavy cream
• 175 g cream cheese
• 120 g icing sugar

Instructions

1. Beat eggs with sugar, pumpkin puree and vanilla extract.
2. In the second bowl, whisk flour with baking soda, baking powder, cinnamon, salt, ground ginger, nutmeg and pumpkin spice.
3. Incorporate the flour mixture to the egg mixture, mix well.
4. Pour the batter onto a baking pan lined with baking paper.
5. Bake for 13 – 15 minutes at 180 degrees or until the toothpick comes out dry.
6. Take the hot cake together with baking paper from the baking pan, roll the cake roll from the longer side together with baking paper and let it cool completely while being rolled.
7. Filling:
8. Whip heavy cream.
9. Add cream cheese and icing sugar, whip again on low speed.
10. Carefully unwrap cake roll, remove baking paper, apply filling while there is 2 cm empty space from each side.
11. Roll again in the same direction as previously.
12. Put it in the refrigerator for couple hours.

Recipe Notes

• Baking pan - 30 x 43 cm

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