Icebox Pumpkin Cream Roll
Submitted by General Misinfo
Pumpkin cream roll with a spiced pumpkin sponge cake wrapped around whipped cream, pumpkin puree, and toasted pecans. An elegant fall dessert chilled until firm.
YIELD
8 to 10 servingsPREP
20 minCOOK
15 minREADY
5 hrsA light, spiced pumpkin sponge cake rolled around a filling of whipped cream blended with more pumpkin puree, toasted pecans, and vanilla. This icebox-style dessert chills for 2 to 4 hours until the filling sets and the flavors meld into something that tastes like autumn in every slice.
Separating the eggs and folding whipped whites into the yolk batter is what keeps this cake thin and flexible enough to roll without cracking. The cake gets rolled up hot, right out of the oven, with powdered sugar-dusted wax paper inside to train its shape. Once cooled, it unrolls smoothly, gets filled, and rolls right back up.
Chef Tips
- Roll the cake immediately after turning it out. If it cools flat, it will crack when you try to curve it later.
- Beat the egg whites to firm peaks, not stiff and dry. Overbeaten whites deflate when folded and make the cake dense.
- The cake is done when it bounces back from a gentle touch in the center. Overbaking makes it brittle and prone to splitting.
- Chill at least 2 hours before slicing. The filling firms up and the roll holds its spiral shape much better cold.
Variations
- Swap pecans for walnuts or candied ginger pieces for a spicier, chewier filling.
- Drizzle slices with caramel sauce or warm maple syrup for extra sweetness.
- Add a tablespoon of bourbon or dark rum to the whipped cream filling for an adults-only version.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line a 10½-by 10½-inch jelly-roll pan with parchment or wax paper, and grease the paper well.
To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick.
Blend in ½ cup pumpkin purée, 1 teaspoon pumpkin spice, flour, and baking powder.
Beat egg whites with salt, until firm peaks form.
Fold whites into yolk mixture.
Pour batter into the prepared pan.
Bake 15 minutes, until cake bounces back when touched in the center.
Turn out onto wax paper that has been sprinkled with powdered sugar.
Immediately peel off top paper and carefully roll up cake, making the roll lengthwise.
Cool.
Meanwhile prepare filling.
Whip the cream until stiff, beating in ¼ cup powdered sugar.
Blend in ½ cup pumpkin purée, ½ teaspoon pumpkin spice, pecans, and vanilla.
Unroll cooled cake. Spread with the filling, and roll it up again.
Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar.
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