Pumpkin Roll
Pumpkin Roll, easy recipe for one of the most flavorful fall desserts. With it's Mascarpone frosting it literally melts in your mouth. Perfect for Thanksgiving.
Ingredients
Cake
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2/3 cup pumpkin puree
- 1 tsp orange zest (optional)
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 ½ tsp cinnamon
- 1/2 tsp ginger
- pinch of nutmeg
Filling
- 1 cup cream
- 8 oz tub Mascarpone cheese , room temperature
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Dusting
- 1/4 cup powdered sugar for the towel and topping
Instructions
- Preheat the oven to 350F (180C). Butter a 10X15 inch baking tray and line it with parchment paper.
- In a large bowl add eggs ,sugar and vanilla extract.
- Beat with an electric mixer until lemon yellow and foamy.
- Add pumpkin and lemon juice and orange zest if desired. Fold until well combined.
- Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour in.
- Pour the batter into the pan and spread evenly into the corners.
- Bake for 15 minutes and cool for 10 minutes in the pan. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.
- Sprinkle the top of the cake with powdered sugar.
- Roll the cake up in the towel. Let cool completely.
- Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone with powdered sugar, cinnamon, and vanilla. Fold together.
- Unroll the cake and spread the filling evenly over the cake.
- Roll the cake back up. Sprinkle with more powdered sugar.
Nutrition
Serving: 1 servingCalories: 180kcalCarbohydrates: 36.2gProtein: 3gFat: 2.8gSaturated Fat: 1.3gCholesterol: 54mgSugar: 27.1g