Pumpkin Cake Roll
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Ingredients
1 cup cake flour
1 cup granulated sugar
2 tsp pumpkin spice seasoning
½ tsp salt
1 tsp baking powder
5 large eggs, separated
1 cup canned pumpkin purée
2 tsp vanilla extract
½ cup milk
1½ tsp cocoa powder
Orange food coloring
Powdered sugar, for dusting
Filling
1 ½ cup plus 1-2 Tbsp heavy cream, divided
1 ½ cup powdered sugar, divided
1 cup cream cheese
Pinch of salt
Directions:
Cut a piece of paper to fit on a jelly roll pan. Draw a ghost design on the paper with a black market. Place the paper on the pan, then lay a sheet of parchment paper over top. The parchment should be a bit larger than the pan so that it comes up the edges of the pan slightly.
Preheat the oven to 350°F (180°C).
In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice.
In a separate medium bowl, whip the egg whites with an electric hand mixer on medium- high speed until soft peaks form, about 4-5 minutes.
In a large bowl, use an electric hand mixer on medium-high speed to mix the egg yolks with the granulated sugar until lightened in color, about 3-4 minutes. Add the pumpkin purée, vanilla, and milk and mix until combined.
Add the flour mixture to the pumpkin mixture. Mix on medium speed until just combined.
Use a rubber spatula to gently fold in the whipped egg whites until just incorporated.
Transfer ⅓ cup of the pumpkin batter to a small bowl.
Transfer another 2 tablespoons of the batter to a separate small bowl and stir in the cocoa powder until combined. Transfer the batter to a piping bag fitted with a small round tip.
Add a few drops of orange food coloring to the remaining batter in the large bowl and mix until your desired color is achieved.
Pipe the chocolate batter onto the parchment paper, tracing the ghosts and other shapes traced underneath. Use a small spoon to fill in the ghosts with the plain batter.
Transfer the pan to the freezer to firm up for about 10 minutes.
Remove the pan from the freezer and carefully slide the paper with the design out from under the parchment.
Pour the orange batter on top of the piped design, spreading in an even layer while taking care not to disturb the design below.
Bake for 15-25 minutes, or until light golden on top and a toothpick inserted into the center comes out clean. Remove from the oven.
Lay a clean tea towel or parchment paper on a flat surface and generously dust with powdered sugar. Lay a sheet of parchment on top of the cake, then place a cooling rack, upside down, on top of the parchment. Flip the whole pan over so the cake is now resting on the cooling rack with the design face-up. Carefully peel the parchment paper off of the design side of the cake. Flip the cake again onto the sugar-dusted towel so the design is facing down. Roll the cake and tea towel together into a log. Let the cake cool completely, at least 1 hour.
Once the cake has cooled, make the filling: In a medium bowl, whip 1 ½ cups of heavy cream with an electric hand mixer on medium speed until soft peaks form, about 6-7 minutes. Add 1 ½ cups of powdered sugar and continue to whip until medium-stiff peaks form, about 2-3 more minutes.
In a large bowl, combine 1 cup of cream cheese with a pinch of salt. Stir in 1-2 tablespoons of heavy cream to loosen.
Add half of the whipped cream to the cream cheese and fold with a rubber spatula to combine. Fold in the remaining whipped cream until fully incorporated.
Unroll the cake onto a piece of plastic wrap. Spread the filling evenly over the cake, leaving a ½-inch border at one short end.
Gently roll the cake back into a log. Wrap the log tightly in the plastic wrap, then transfer to the refrigerator to chill for at least 2 hours, or overnight. Be sure to set the log seam-side down.
When ready to serve, slice the chilled cake crosswise with a sharp knife.
Enjoy!
