Fill and roll it immediately after unrolling the cooled cake. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Get my curated collection of the Top 10 Flavor Bender recipes! Flourless Brown Sugar Shortbread Cookies, Make sure to grease the jelly roll pan, add wax or parchment paper, plus grease and flour the paper! Dust your thin kitchen towel thoroughly with the homemade powdered sugar so the cake doesn’t stick. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. Tighten the cake to keep an even spiral shape, but take care not to squeeze out too much of the frosting. Combine the cream cheese and 1/4 cup butter in a bowl and beat with a mixer … Roll the cake up completely until it’s formed, and then move it to a cooling rack quickly. No heavy, sweet buttercream. The starch and moisture from the pumpkin puree can make the swiss roll heavy and dense. Roll up again. Pumpkin Roll with Cream Cheese Filling {Sneak Peek from Without Grain} Jump to Recipe Print Recipe I’m super excited to be guest posting the recipe for my delicious Pumpkin Roll with Cream Cheese Filling {Grain-Free, Gluten-Free & Primal} over at Paleo Parents’ blog , it’s a sneak peek from my newly released, published cookbook Without Grain . Then increase the speed to medium and whisk until you have soft peaks. I adapted this recipe from my vanilla swiss roll recipe. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. I also make a diagonal cut at the opposite short end which helps create a neat seal once the cake is rolled up. Do this gently with as fewer folds as possible so as not to deflate the cake batter. For this recipe, I used half coconut sugar and half organic granulated. Add some cocoa powder to the whipped cream for a chocolate pumpkin roll. Spread cream cheese mixture over cake. The formula is simple and quick. My food is a reflection of those amazing experiences! Reroll cake. Let the cake cool for about 20 minutes, and make the cream cheese filling in the meantime. Roll up the cake again, releasing the parchment paper from the cake as you go. Roll up the cake firmly but not too tight. neufchâtel soft cheese, softened. Starting from the short end of the cake – and without removing the parchment paper - carefully roll the cake until it forms a complete roll. Spread filling over cake to within 1 in. Learn how your comment data is processed. Add some of the batter to the pumpkin mixture and mix to loosen it up. I don’t like adding any extra flavoring to the cake base because I like to keep the pumpkin flavor prominent here. Your email address will not be published. Simple Pumpkin Roll Recipe With Cream Cheese Filling ideal for whenever of year. An unfilled, rolled cake can be stored in the freezer for up to 2 months. Use 100% pure pumpkin, NOT pumpkin pie filling (this has extra sweeteners and additives). This includes the following. And isn’t too sweet or dense, which means you’ll be going back for seconds and thirds! And the pumpkin flavor is just perfect, with an extra depth of flavor from the spices. Keep the cake roll with the seam side down. Roll up cake with filling on the inside. Immediately re-roll (not with cheesecloth). Once done allow to rest on the counter 5 minutes. Warm puree mixes easily than stiff, cold puree. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. This will be reminiscent of a pumpkin spice latte! This last step is important because you don’t want to deflate the pumpkin swiss roll batter. A thin pumpkin cake, and ; A cream cheese filling. The ribbons should remain on the surface and not immediately disappear. One mistake I made with my first batch of filling is that it was too runny. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. … Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. Gently peel off the paper. Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl. Find me sharing more inspiration on Pinterest and Instagram. One pumpkin swiss roll (about 13 – 14 inches in length), American, Austrian, European, North American. We’re demystifying the cake roll … In a pinch, popping it in the fridge will have it ready to unroll and fill in no time. Be careful not to deflate the batter by over-mixing. Since the pumpkin mixture is heavy, evenly spoon it over the surface to prevent the pumpkin from sinking to the bottom. But you can change up the filling for other variations. It’s super soft and fluffy. But after a lot of testing, I got the perfect combination for a delicious and soft pumpkin roll! Whisk the warmed egg mixture in your stand mixer for 5 – 6 minutes, until tripled in size, and you can form ribbons with the batter. Of all the pumpkin roll cake recipes I’ve tried over the years, this one takes… the cake. Let it cool completely to room temperature. Cake Roll, Cakes, Cream Cheese frosting, Pumpkin, Pumpkin recipes, Sponge Cakes, Swiss Roll Cake, I love seeing what you’ve made! Cream the butter until it turns light yellow. I agree to email updates from The Flavor Bender. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. Does a pumpkin roll need to be refrigerated? Melted butter – I mix the melted butter with the puree so that they can be mixed into the cake batter together. Carefully unroll the cake. You have to roll up the cake while it’s still warm because the cake sheet is more pliable. Pumpkin roll— a beautiful classic fall dessert that everyone loves! Perfect flavor with a delightfully soft and fluffy texture. Fluffy pumpkin pancakes with maple pecan topping. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Unroll cooled cake and spread with the filling mixture. Heat the oven to 350 F (180 C/Gas 4). This will prevent unravelling. How to make cream cheese filling. Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1 … Make sure to have all the ingredients measured and ready to go before you start. Remove the egg mixture from the heat. 3- Add the lemon juice and the pumpkin, while mixing continuously, until the ingredients are incorporated. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Carefully fold them in, rotating the bowl as you go. Flour – To give the cake enough structure to hold up against the added pumpkin puree, I use a little more AP flour than my vanilla swiss roll. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Fold the whipped cream into the chilled cream cheese mixture. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. Cream Cheese Filling Recipe. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Wrap the rolled up cake in plastic wrap (at least 2 layers), and then in a layer of foil. Trim the edges to make the pumpkin roll neat. Take care not to over-whisk, as this could lead to the whipped cream splitting. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. I’ve often made my Pumpkin Cream Cheese Roll without walnuts as well, so if you’re cooking for somebody with nut allergies, just leave them out. This roulade will taste best within the first few days. Pour all the cake batter into the prepared cake tray. This homemade pumpkin roll recipe yields a moist and soft spiced pumpkin cake with a thick layer of cream cheese frosting that’s tightly packed inside. The cake is ready when the cake springs back when touched, or a toothpick inserted into the middle of the cake comes out clean. Scrape out the cream cheese into a bowl, and whip chilled heavy cream (35% fat) with confectioners sugar and vanilla, until you have soft peaks. I love baking, and I love cooking. Grease a 15x10x1 inch baking pan; line with waxed paper. Wrap in plastic wrap and refrigerate at least one hour. This is my absolute favorite pumpkin swiss roll recipe! Pour the heavy cream evenly over your crescent roll pumpkin cinnamon rolls. For aesthetic purposes, you can add a final dusting of homemade powdered sugar or flour before serving. Make sure your cake and filling are thoroughly cooled before attempting to fill and roll. Dust with powdered sugar (confectioner’s sugar) and serve. They were all either too sweet, too dense, or too sticky. Pumpkin Roll With Cool Whip-Cream Cheese Filling Sunday, November 3, 2013 by Lolli 28 Comments When I was a kid, my mom had a pumpkin roll recipe that she made during the Halloween to Thanksgiving season. I love hearing from you! Grease and flour paper. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Pumpkin Chocolate Chip Muffins (sweetened with applesauce), 1/4 cup homemade powdered sugar or flour (to sprinkle on towel), 3/4 cup Wheat Montana Prairie Gold flour (or all-purpose). It can be stored in an airtight container and refrigerated for up to 5 days. If it’s not, microwave for a few seconds to warm it up. https://cakescottage.com/2016/08/21/pumpkin-roll-cream-cheese-filling Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Wrap in waxed paper and then foil. Carefully unroll cake; remove towel. Preheat oven to 375 degrees F (190 degrees C). Spread the filling evenly over the cake and then roll it back up without … I decided to mix the two so the final result would be very close to the original recipe. Bake the cake in the preheated oven for about 10 – 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed. The eggs should at least triple in size. Set aside in a medium bowl. And instead of cream cheese frosting, I prefer to fill my pumpkin roll with a cream cheese whipped cream.This filling won’t overpower the pumpkin flavor, and keeps it light too. Wrap the cake with another piece of parchment paper or a cloth napkin and let it cool completely to room temperature. Prepare the cream cheese maple frosting and spread over the rolls. Oh, and this time, leave the towel out of the cake roll. Make sure the cream cheese is at room temperature so it whips better. It’s actually really easy to slice straight from the freezer! Place it seam side down so it doesn’t unroll on you. When you’re ready to assemble, whip 1/2 cup heavy cream to stiff peaks. To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. Pumpkin puree – You can use canned pumpkin puree or homemade pumpkin puree for this. Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 – 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 – 120°F. This pumpkin roll recipe is my answer! Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed). cream cheese, softened. Remove the parchment paper and cutting board on top. Most pumpkin rolls need to be refrigerated because of the cream cheese frosting. Everybody will love this festive and easy dessert! A pumpkin swiss roll that is made with genoise cake, resulting in a light and fluffy cake roll that is not too sweet, and still incredibly soft! While the cake is in the baking tray, dust the surface with confectioner’s sugar. Remove the cake from the oven and let it cool only for about a minute. Refrigerate for a few hours until the cake and filling have firmed up. Garnish with your favorite fruit, too! Lightly grease a 10 x 15 inch jelly roll pan. You can also use a clean kitchen towel / cloth napkin as well. It will make for a prettier final result and reduce cracking. You could use a kitchen towel / cloth napkin instead as well, but I prefer parchment paper. Step 1. If you use coconut sugar, you may want to pulse it in the food processor or blender for a few seconds if it’s really grainy. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. And remove the saucepan from the heat. Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Place this on the cake surface. I prefer to mix the cream cheese back into the whipped cream by hand, but you can use a stand mixer on low speed too. Brown sugar – To give the pumpkin swiss roll a sweet molassey flavor. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth. Fold the butter mixture into the rest of the cake batter. Once the cake is cooled, gently unravel the cake. Log in. Mix cream cheese filling. Here is one of those incredible plans that I put something aside for this time! Warm the puree before mixing it in with the batter. Required fields are marked *. This makes rolling up the cake easy. Hi! Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Add the cream cheese back into the whipped cream, and whip until you have creamy whipped cream that is at stiff peaks. Step 2. The roll looks just as pretty without, and will still wow with its creamy Philly filling. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl. Spread the cream cheese whipped cream filling evenly over the surface, leaving a border at the short end with the diagonal cut. You could also try 100% coconut sugar. When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Submit your question or recipe review here. Mix well to incorporate the butter and cake batter until emulsified. Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. This pumpkin roll can be left out on your counter for 2-3 days because the frosting does NOT contain cream cheese. Bring a few inches of water to a simmer in a medium saucepan. Wrap the cake with parchment paper or plastic wrap and refrigerate for at least an hour to chill the cake. I also made another roll with granulated only. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. You can also use flour, if you wish. Whisk on high speed for about 5 – 6 minutes. Keep rolling until the cake is completely wrapped in parchment paper. OR carefully flip the cake over, peel off the parchment paper, and then flip it back over onto a new parchment paper. (. Dust the top surface of the pumpkin cake roll with confectioner’s sugar. The top surface is where the filling goes, so it should be facing up while rolling, while the bottom side will be facing out once the cake is rolled up. Then place it in a large enough container so that it doesn’t get crushed during storage. This pumpkin cake roll recipe is easy. Then add this back to the batter and fold it in. Keep whisking until you have stiff peaks. Scrape out the cream cheese into a separate small bowl. In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla. Do NOT use canned pumpkin pie filling. Now it's time to mix in the pumpkin butter mixture, which should be warm before being mixed in. Spread the cream cheese filling evenly over the unrolled cake. Cool on wire rack. To make this whipped cream and cream cheese filling, first whisk the cream cheese until creamy and fluffy. Paired with a light cream cheese whipped cream filling. If you don’t have either, you can substitute with caster or granulated sugar. Sift the dry ingredients over the surface of the egg foam. Make sure the cake is stored with the seam side down. This will also help the cake maintain its shape. No heavy, sweet buttercream. Transfer the rolled cake to a wire rack and allow it cool completely seam-side-down. When the cake has cooled, unroll the cake. A few slight alterations make this easy pumpkin roll recipe much healthier and lighter, but it tastes just as good as the original! The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). Sift confectioner's sugar over the surface of the cake. This will make removing your cake from the pan so much easier. Grease and flour the waxed paper. 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