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Pumpkin Roll Cake

A close-up of a perfectly rolled pumpkin roll cake slice with creamy white filling and a dusting of spice.
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A bakery-style pumpkin sponge cake rolled with a stable cream cheese filling, designed to prevent cracking and achieve a clean swirl.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides. Grease the parchment paper.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
  4. In a separate clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the pumpkin mixture until just combined.
  6. Gradually fold in the flour until no streaks remain.
  7. Pour the batter evenly into the prepared pan.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
  9. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  10. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  11. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
  12. While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually beat in the powdered sugar until well combined and fluffy.
  13. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  14. Carefully re-roll the cake, this time without the towel, into a tight spiral.
  15. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or until the filling is firm.
  16. Slice and serve.

Notes

  • Using a jelly roll pan is crucial for the correct cake thickness.
  • Ensure your cream cheese and butter are at room temperature for a smooth filling.
  • For a stable filling, do not overmix after adding the powdered sugar.
  • Chill-set time is essential for clean slices.
  • This cake can be made ahead and refrigerated for up to 3 days.
  • Pumpkin roll cake freezes well. Wrap tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

Nutrition

Find it online: https://kingscook.com/pumpkin-roll-cake-no-crack/