Streamside Pumpkin Roulade
A thin light sponge, rolled up, filled and rolled again. Lovely.
Streamside have been sending sweet pumpkins lately so I really wanted to do a sweet yet light recipe that could honestly be a centre piece at the Christmas table, dessert midweek, or with morning tea this is perfect with a coffee!
Take it out of the freezer, slice off a bit, put the rest back, let it come to room temperature which it does pretty fast and enjoy!
Ingredients
- 95g all-purpose flour
- 2g baking powder
- 2g baking soda
- 2.5g ground cinnamon
- 2g ground ginger
- 0.5g ground nutmeg
- 3g kosher salt
- 150g eggs (3 extra-large eggs, at room temperature)
- 200g granulated sugar (1 cup)
- 180g Streamside pumpkin boiled and pureed
- 30g confectioners' sugar (1/4 cup), plus extra for dusting
Filling:
- 350g Cream, whipped.
- 50 g cream cheese (Optional) warmed and whipped into cream
Directions:
- Preheat the oven to 375°F (190°C).
- Grease a 13x18x1-inch sheet pan.
- Line the pan with parchment paper, then grease and flour the paper.
- In a small bowl, sift together all of the dry ingredients and stir:
- In an electric mixer with a paddle attachment, beat eggs and granulated sugar on medium-high speed for 3 minutes until light yellow and thickened.
- Reduce mixer speed to low, add pumpkin puree, after, slowly incorporate the dry flour mixture.
- Finish mixing the batter by hand with a spatula making sure all of the flour is incorporated, try not to over work the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes, until the top springs back when gently touched.
- While the cake bakes, lay a clean, thin cotton dish towel on a cooling rack.
- Sift 1/4 cup of confectioners' sugar evenly over the towel to prevent the cake sticking.
- Remove the cake from the oven and loosen the edges.
- Invert the cake onto the prepared towel and peel off the parchment paper sliding across.
- Gently roll the warm cake and towel together, starting at the short end. Do not press.
- Allow the rolled cake to cool completely on the rack.
- When the cake has cooled, In an electric mixer with a paddle attachment, whip the cream. Add the Soft cream cheese here if using.
- Spread the filling evenly over the unrolled sponge and roll it back up. Dust with icing sugar and serve.
- You can make this ahead of time, and wrap it in food wrap and keep in the fridge or freezer.
- Freeze it for a couple of weeks, or fridge a couple of days, just dust with icing sugar when you serve.