Pumpkin

baranbakery.com

SPONGE CAKE

This pumpkin roll recipe is a pumpkin sponge cake rolled around cream cheese frosting, topped with more frosting & chopped pecans.

AP flour cinnamon ginger cloves nutmeg allspice egg white egg yolk light brown sugar pumpkin puree

Ingredients

CAKE

unsalted butter cream cheese powdered sugar vanilla bean paste pecans

FROSTING

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.

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.

STEP 3: Bake the cake at 350F for 15 minutes. Remove from the oven & flip onto parchment paper.

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.

STEP 5: Beat the butter & cream cheese for the frosting, then add in powdered sugar & vanilla & beat until the sugar is fully dissolved.

STEP 6: Unroll the cake & spread a layer of buttercream on top, then roll it back up. Refrigerate for at least an hour.

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.

Click the link below for the full recipe!

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