Introduction
Fall is here, and there’s no better way to celebrate than with a pumpkin cake roll with whipped cream filling. This recipe is perfect for any occasion, from a cozy night in to a festive gathering with friends and family. Not only is it delicious, but it’s also easy to make and sure to impress your guests. So, grab your apron and let’s get started!
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
For the whipped cream filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C). Line a 10×15-inch baking pan with parchment paper, leaving an overhang on both long sides. Grease the paper with cooking spray. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. 3. In a large bowl, beat the eggs and sugar with an electric mixer on high speed until pale and thick, about 5 minutes. Stir in the pumpkin puree. 4. Gradually fold in the flour mixture until just combined. Spread the batter evenly into the prepared pan. 5. Bake for 12-15 minutes or until the cake springs back when lightly touched. 6. While the cake is still warm, lift it out of the pan using the parchment paper overhang. Roll the cake up in the parchment paper and let it cool completely. 7. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 8. Unroll the cake and spread the whipped cream filling evenly over the surface, leaving a 1/2-inch border around the edges. 9. Starting at one short end, roll the cake up tightly, using the parchment paper to help you. Transfer the cake to a serving platter and refrigerate for 1-2 hours before slicing and serving.
Nutritional Information
Per serving (1 slice):
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 100mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
Cooking Time
Preparation time: 20 minutes Cooking time: 15 minutes Chilling time: 1-2 hours
Equipment
- Electric mixer
- 10×15-inch baking pan
- Parchment paper
- Cooking spray
- Serving platter
Serving Suggestions
This pumpkin cake roll with whipped cream filling is perfect for a fall dessert or as a sweet treat with your afternoon tea or coffee. Serve it chilled, and sprinkle some powdered sugar on top for an extra touch.
Variations
For a twist on the classic recipe, you can add some chopped nuts, such as pecans or walnuts, to the whipped cream filling. You can also substitute the pumpkin puree with sweet potato puree or butternut squash puree.
Substitutions
If you don’t have all-purpose flour, you can use cake flour instead. You can also replace the granulated sugar with brown sugar or coconut sugar. For a dairy-free version, you can use coconut cream instead of heavy cream.
Storage
Store any leftover pumpkin cake roll with whipped cream filling in an airtight container in the refrigerator for up to 3 days.
Tips
Make sure to use room temperature eggs for the cake batter to ensure a smooth and fluffy texture. It’s also important to roll the cake up while it’s still warm to prevent it from cracking.
Notes
This recipe makes 10-12 servings.
Frequently Asked Questions
Can I freeze the pumpkin cake roll?
Yes, you can freeze the pumpkin cake roll before adding the whipped cream filling. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw it overnight in the refrigerator before adding the filling. Can I use a different filling?
Yes, you can use any filling of your choice, such as cream cheese frosting or caramel sauce.
Conclusion
This pumpkin cake roll with whipped cream filling is a must-try recipe for fall. It’s a delicious and easy dessert that’s perfect for any occasion. With its fluffy cake and creamy filling, it’s sure to be a crowd-pleaser. So, grab some pumpkin puree and get baking!