Friday, October 23, 2015

Pumpkin Roll Cake

Pumpkin Roll Cake


  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 4 eggs , separated
  • 1 cup granulated sugar , divided
  • 2/3 cup canned pumpkin (not pumpkin pie filling)
  • 1 tablespoon lemon juice
  • 1/2 cup ground pecans
  • Filling & Icing

  • 1 package (8 ounces) cream cheese , softened
  • 4 squares (1 ounce each) white chocolate , melted
  • 1/3 cup caramel ice cream topping
  • 6 cups thawed, frozen whipped topping
  • pecan halves


    Step 1

    For the cake, preheat oven to 375ºF. Line base of 11 x 17 in. jelly roll pan with parchment paper; set aside.

    Step 2

    In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

    Step 3

    In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold in. Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.

    Step 4

    Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.

    Step 5

    For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.

    Step 6

    Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.

    Step 7

    Cover and refrigerate 2-3 hours or until ready to serve.

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