Pumpkin Roll Recipe (With Cream Cheese)
This pumpkin roll recipe combines spiced pumpkin cake and cream cheese filling. Spread the dough thinly on the tray, wrap it in a cloth and cool it when it's cooked, then apply the cream and roll it. You can prepare it practically with step by step instructions and ingredients.
Ingredients
1. For the cake
2. To prepare the tray
3. For the cream cheese filling
Step-by-Step Method
Prepare the oven and tray
Preheat the oven to 175°C. Cover the baking tray with wax paper; Let the corners of the paper extend slightly from the tray so that you can easily remove the cake.
Mix the cake dough
Beat the egg and granulated sugar for 2–3 minutes. Add the pumpkin puree and mix briefly. In a separate bowl, mix flour, baking soda, salt and cinnamon; Add the dry mixture to the wet mixture and stir until just combined.
Bake
Spread the dough in a thin layer on the tray and level it with a spatula. Bake for 12–15 minutes, until the surface is slightly firm; Don't dry it too much so that the roll doesn't crack.
Roll while hot and cool
Dust a clean kitchen towel generously with powdered sugar. While the cake is hot, turn it upside down onto the meringue and gently remove the baking paper. Roll it tightly with the cloth and let it cool completely.
Prepare the cream cheese filling
Beat cream cheese and soft margarine until smooth. Add vanilla. Add the powdered sugar little by little and mix until the consistency is spreadable; If necessary, use a small amount of the extra powdered sugar listed.
Fill and wrap the roll
Carefully unroll the cooled roll. Spread the cream evenly everywhere, leaving 1 cm space around the edges. Roll it again and wrap it so that the joint is at the bottom.
Let it rest and serve
Wrap the roll with stretch wrap and let it rest in the refrigerator for at least 1 hour. You can sprinkle a little powdered sugar on it before slicing.