PUMPKIN
ROLL
baranbakery.com
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This pumpkin roll recipe is a pumpkin sponge cake rolled around cream cheese frosting, topped with more frosting & chopped pecans.
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AP flour cinnamon ginger cloves nutmeg allspice egg white egg yolk light brown sugar pumpkin puree
Ingredients
CAKE
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unsalted butter cream cheese powdered sugar vanilla bean paste pecans
FROSTING
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STEP 1:
Combine flour, cinnamon, ginger, cloves, nutmeg & allspice & set aside. Beat egg whites & brown sugar until it forms a meringue. Add egg yolks & pumpkin & beat until combined.
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STEP 2:
Add in dry ingredients, 1 Tbsp at a time, mixing until fully incorporated. Pour the batter into a 12" x 19" sheet pan.
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STEP 3:
Bake the cake at 350F for 15 minutes. Remove from the oven & flip onto parchment paper.
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STEP 4:
Dust the cake with powdered sugar. While it is still warm, slowly roll the cake up from short end to short end. Allow it to cool completely.
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STEP 5:
Beat the butter & cream cheese for the frosting, then add in powdered sugar & vanilla & beat until the sugar is fully dissolved.
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STEP 6:
Unroll the cake & spread a layer of buttercream on top, then roll it back up. Refrigerate for at least an hour.
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STEP 7:
Frost the top of the cake with the rest of the frosting & top with chopped pecans. Refrigerate for another 30 minutes before serving.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe