Chocolate Pumpkin Roll Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
|
I couldn't find this variation of pumpkin roll cake on here. I make and sell the regular pumpkin roll cake and had a request for this recently. Ingredients:
1 (3 ounce) package cream cheese, softened |
1/2 cup powdered sugar (confectioner's) |
1/2 cup pumpkin puree or 1/2 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/4 teaspoon vanilla extract |
1/2 cup whipping cream |
4 eggs, separated |
3/4 cup sugar |
1 teaspoon vanilla extract |
1/2 cup flour |
1/3 cup unsweetened cocoa powder |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup water |
2 tablespoons butter |
2 tablespoons unsweetened cocoa powder |
2 tablespoons water |
3/4 cup powdered sugar (confectioners') |
1/2 teaspoon vanilla extract |
Directions:
1. For filling, beat cream cheese and powdered sugar.
2. Beat in pumpkin, nutmeg, cinnamon, and vanilla.
3. Add whipping cream slowly, beating until slightly thickened.
4. Refrigerate approximately 2 hours.
5. For cake: Heat oven to 375°F
6. Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
7. Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
8. Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
9. Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
10. Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
11. Bake 12-15 minutes or until top springs back when touched.
12. Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
13. Roll cake in towel, starting from narrow end; place on wire rack to cool.
14. Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
15. For chocolate glaze: Melt butter in a small pan over low heat;
16. add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
17. Remove from heat; cool slightly.
18. Slowly add powdered sugar and vanilla, beating until smooth.
19. Spoon glaze over rolled cake.
20. Keep refrigerated.
|
|