Pumpkin Roll Cake with Cream Cheese Filling

Did you check out my recent blog post with a recipe and a tutorial on how to make the Autumn Leaf Tuile Cookies?  Those cookies are so good!  I hope you have the will power to save some to decorate your Fall desserts, such as this amazing Pumpkin Roll Cake with Cream Cheese Filling!



Due to the rain earlier this week, we’re finally getting a bit of cooler temperature in L.A., thank goodness!  I almost thought that I can keep my jackets in the closet until next year!  The chilly Autumn temperature definitely put me in the mood for some Fall flavors and pumpkin spiced treats. 



This Pumpkin Roll Cake is packed with wonderful Fall flavors.  You can definitely taste the pumpkin and spices in it.  The slightly tangy cream cheese filling balanced perfectly with the earthy spices.  This cake is super silky, tender, and fluffy.  It’s not overly sweet at all, which is the way how I like my desserts.  The creamy whipped cream and crispy tuile cookies on top not only are beautiful to look at, they are also delicious, and give this cake a wonderful contrast of texture as well.



For the up coming Thanksgiving dinner and any Fall gathering, this cake will be the perfect dessert to share with friends and family!  You can make all the components of this cake ahead of time.  However, to ensure the crispiness of the tuile cookies, I recommend that you put them on the cake right before serving.  They tend to absorb the moisture from the cream if you add them onto the cake too early.  Don’t forget to check out the video tutorial at the beginning of this post.  This cake is surely easier to make than it looks.  Have a Flavorful Fall Friday!       



Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.
 
Autumn Leaf Tuile Cookieshttps://goo.gl/y4LjCM

Whipped Cream Recipehttp://goo.gl/SuRhus

Tools and Ingredients used:
Powdered Sugar Shaker (Click here for more information)
Cream of Tartar (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Wilton 2D Decorating tip (Click here for more information)
Pastry Bag (Click here for more information)
Cooling Racks (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Parchment Paper (Click here for more information)
Cake Flour (Click here for more information)
Organic Pumpkin Puree (Click here for more information)
10 x 15-inch Baking Pan (Click here for more information)
Ground Cinnamon (Click here for more information)
Ground Nutmeg (Click here for more information)
Cream Cheese (Click here for more information)

 


Pumpkin Roll Cake
Makes: 8 servings

Ingredients for the cake:
5 large eggs
1/2 teaspoon cream of tartar
10 tablespoons sugar, divided
Pinch of kosher salt
1/2 cup organic pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 cup cake flour

Ingredients for the Cream Cheese Filling:1 (8 ounce) brick cream cheese, room temperature
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract

To prepare the cake:
Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Carefully separate the eggs. Place egg whites in the bowl of a stand mixer and the yolks in a medium
mixing bowl.

To the egg yolks, add 5 tablespoons of sugar and whisk until pale yellow. Then, whisk in the pumpkin puree. Next, add the cinnamon, nutmeg, and vanilla extract. Whisk until well incorporated. Sift in the cake flour and whisk until just combined. Set aside.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add the remaining 5 tablespoons of sugar and beat until stiff peak forms.

Gently fold the meringue into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan.  Bake for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled.  Meanwhile, work on the filling.

To Prepare the Cream Cheese Filling:In the bowl of the stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Then add the powdered sugar and vanilla extract. Scrape the sides of the bowl when necessary. Beat until well incorporated.

To Assemble the cake:
Spread the cream cheese filling onto the cooled cake in an even layer.  Roll the cake up, start from the shorter end. Wrap the cake with plastic wrap and refrigerate for an hour before serving.

When ready to serve, trim off 1/2-inch of the cake on both ends. Dust with powdered sugar and then transfer to serving plate. Decorate the top of the cake with whipped cream, a few Autumn Leaf Tuile Cookies (see link for recipe below), and enjoy!