Pumpkin Cake Roll with Mascarpone Cream

Pumpkin Cake Roll with Mascarpone Cream

prep time

minutes
cook time

minute
servings
6-8

Ingredients
















Cooking Instructions

1

Heat oven to 350°F. Line 10x15x1-inch jelly roll pan with parchment paper.


2

In bowl of electric mixer, beat eggs and sugar on high speed until pale and thick, about 3 to 4 minutes. Add pumpkin purée and vanilla and mix until combined.


3

In separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Fold into pumpkin mixture with spatula. Spread into prepared pan and gently tap on counter to remove any air bubbles. Bake until toothpick inserted into center comes out clean, 15 to 18 minutes.


4

Let cake cool in pan 5 minutes, then leaving parchment paper in place, gently slide out of pan onto clean surface, paper-side-down. Top with clean linen towel. Starting with 1 short side, carefully roll up cake between parchment paper and towel while it is still warm. Let roll cool completely.


5

To make mascarpone cream, beat heavy whipping cream to stiff peaks. In separate bowl, combine mascarpone cheese with powdered sugar and stir until smooth. Add whipped cream in 4 additions. Mixture will be stiff at first, but will lighten up as you add more whipped cream.


6

Unroll cooled cake and remove towel and parchment paper. Spread mascarpone cream over cake, leaving 1-inch border around edges. Reroll cake and chill in fridge for 2 hours. Dust with powdered sugar before serving. Sprinkle with chopped nuts, if desired.


Ingredients
















Cooking Instructions

1

Heat oven to 350°F. Line 10x15x1-inch jelly roll pan with parchment paper.


2

In bowl of electric mixer, beat eggs and sugar on high speed until pale and thick, about 3 to 4 minutes. Add pumpkin purée and vanilla and mix until combined.


3

In separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Fold into pumpkin mixture with spatula. Spread into prepared pan and gently tap on counter to remove any air bubbles. Bake until toothpick inserted into center comes out clean, 15 to 18 minutes.


4

Let cake cool in pan 5 minutes, then leaving parchment paper in place, gently slide out of pan onto clean surface, paper-side-down. Top with clean linen towel. Starting with 1 short side, carefully roll up cake between parchment paper and towel while it is still warm. Let roll cool completely.


5

To make mascarpone cream, beat heavy whipping cream to stiff peaks. In separate bowl, combine mascarpone cheese with powdered sugar and stir until smooth. Add whipped cream in 4 additions. Mixture will be stiff at first, but will lighten up as you add more whipped cream.


6

Unroll cooled cake and remove towel and parchment paper. Spread mascarpone cream over cake, leaving 1-inch border around edges. Reroll cake and chill in fridge for 2 hours. Dust with powdered sugar before serving. Sprinkle with chopped nuts, if desired.


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